Step by step

Method

4 steps

1. 1

   Grate 3 medium zucchini, toss with 1 teaspoon kosher salt, and let stand 10 minutes. Squeeze very dry in a clean towel — you should wring out a surprising amount of liquid. Wet zucchini = soggy fritters.

2. 2

   In a bowl, mix the squeezed zucchini with 2 large eggs, ½ cup crumbled feta, 2 sliced scallions, 2 tablespoons chopped dill, ⅓ cup all-purpose flour, and ¼ teaspoon black pepper until it looks like a thick batter that holds together when scooped.

3. 3

   Heat 3 tablespoons olive oil in a large skillet over medium heat until a bit of batter sizzles on contact. Drop ¼-cup portions into the pan and flatten gently into rounds. Don't crowd — work in batches.

4. 4

   Cook 3–4 minutes per side until deep golden and crisp at the edges. Drain on a paper towel and serve hot with Greek yogurt. You want crisp-edged zucchini fritters with melty feta and dill — not pale greasy pancakes or a watery underseasoned mash.