For the Fritters:

2 medium zucchinis, grated

1 tsp salt (for draining water)

½ cup crumbled feta cheese

½ cup all-purpose flour (or almond flour for a low-carb version)

2 large eggs, beaten

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped (optional)

1 garlic clove, minced

½ tsp black pepper

½ tsp baking powder (for fluffier fritters)

3 tbsp olive oil (for frying)

For the Creamy Cucumber Yogurt Dip:

1 cup Greek yogurt

½ cucumber, grated and drained

1 tbsp lemon juice

1 tbsp olive oil

1 small garlic clove, minced

1 tbsp fresh dill, chopped

Salt & pepper, to taste

Prepare the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to release excess water. After 10 minutes, squeeze out as much moisture as possible using a kitchen towel.
Make the Batter: In a bowl, combine the drained zucchini, crumbled feta cheese, flour, eggs, parsley, dill, garlic, black pepper, and baking powder. Stir until the mixture forms a thick batter.
Cook the Fritters: Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the skillet, pressing down slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
Prepare the Dip: In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and dill. Season with salt and pepper to taste.
Serve & Enjoy: Serve the crispy fritters warm with the creamy cucumber yogurt dip on the side. Enjoy!

For extra crispiness, add 2 tbsp of panko breadcrumbs to the batter.

For more flavor, you can add grated Parmesan cheese or fresh mint to the batter.

To make this recipe gluten-free, swap the all-purpose flour for chickpea flour or another gluten-free flour.

Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.

Reheat leftovers in the oven or skillet to restore the crispiness.