3/4 tsp salt, divided
1/4 cup + 1 tbsp flour (I like to use spelt, but whole wheat or all-purpose work, too)
1/2 cup feta cheese, crumbled
1 clove garlic, peeled and minced
2 tbsp fresh herbs (mint, chives, basil, parsley and/or cilantro)
1/4 cup extra virgin olive oil, for pan-frying
1/3 cup greek yogurt
1/4 tsp ground cumin
1/4 tsp ground coriander
Pinch of salt and pepper
- Place shredded zucchini in a large bowl and mix with 1/2 tsp of the salt. Set aside for a few minutes to allow the salt to draw out the moisture. Wrap zucchini in a large dish towel and wring out as much liquid as you can.
- In a large bowl (you can use the same bowl in which the zucchini rested, wiped dry), mix together drained zucchini, remaining 1/4 tsp salt, flour, feta, garlic, herbs and eggs. Stir until combined. The batter will still be fairly wet, like a pancake batter, but it if seems very loose, mix in another tablespoon or two of the flour.
- Heat the olive oil in a large skillet over medium heat. Drop batter by the large spoonful (about 2 tablespoons) into the skillet, flattening slightly to allow the fritters to cook evenly. Work in batches so you don’t overcrowd the skillet. Fry until golden brown, about 3 minutes per side, checking after a minute to ensure they aren’t browning too quickly. Adjust the heat if necessary. Transfer to a platter lined with a towel.
- Meanwhile, make the yogurt dip. In a small bowl, combine yogurt, cumin coriander, salt and pepper.
- Serve fritters with yogurt on the side and a sprinkling of herbs and flaky salt on top. Enjoy!
If making in advance, allow the fritters to cool completely before storing in the fridge. Reheat on a baking sheet in a 350° oven for 5-10 minutes.