# List of Ingredients:
→ Zucchini fritters
01 - 2 medium zucchini (about 14 oz total), coarsely grated
02 - 1 teaspoon fine salt
03 - 2 large eggs
04 - 3.5 oz crumbled feta (about 100 g)
05 - 3 spring onions (scallions), thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 cup all-purpose flour (60 g)
10 - 1/2 teaspoon baking powder
11 - 2 to 3 tablespoons olive oil, for frying
→ Yogurt mint dipping sauce
12 - 3/4 cup Greek yogurt (about 200 g)
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon extra-virgin olive oil
16 - 1 small garlic clove, finely minced
17 - Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Transfer the grated zucchini to a colander, sprinkle with 1 teaspoon salt, toss gently and let sit 10 minutes to draw out moisture. Press or squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
02 - In a large bowl, whisk the eggs lightly then fold in the drained zucchini, crumbled feta, sliced spring onions, minced garlic, chopped parsley and black pepper until evenly distributed.
03 - Sprinkle in the all-purpose flour and baking powder and fold just until the mixture holds together; the batter should be thick but still moist—avoid overmixing.
04 - Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
05 - Spoon about 2 tablespoons of batter per fritter into the hot pan, flatten slightly with a spatula, and cook 3 to 4 minutes per side until deep golden and crisp. Add additional oil as needed between batches.
06 - Transfer finished fritters to a plate lined with paper towels to drain briefly and maintain crispness. Repeat until all batter is used.
07 - In a small bowl, combine Greek yogurt, chopped mint, lemon juice, olive oil and minced garlic; season with salt and pepper and stir until smooth. Adjust seasoning to taste.
08 - Serve the fritters warm alongside the yogurt mint sauce; garnish with a few extra mint leaves or parsley if desired.
