1. Shred the zucchini and place it in a strainer in the sink, sprinkle with 1/2 teaspoon of salt and let sit for 30 minutes.

2. After the zucchini has rested, working in handfuls squeeze the zucchini vigorously to remove excess water. Squeeze each handful several times, then add to a large bowl. Once all the zucchini has been dried and is in the bowl, add the dill, scallions, garlic, oregano, feta, lemon zest, flour, and eggs. Stir to combine then add the 3/4 teaspoon salt and 1/4 teaspoon pepper and stir.

3. Heat the 3 tablespoons oil over medium to medium high heat in a medium pan. The oil needs to be hot enough so that when you add a fritter it starts to sizzle and fry immediately. You don’t want it just sitting in oil absorbing the oil and not cooking. You can do a small test with a drop of fritter batter to check if the oil is hot enough.

4. Once the oil is hot enough, form your fritter patties, I do about slightly large than a golf ball then flatten it as much as I can then add to the oil. You don’t want these to be thick or the batter inside will stay too wet and not cook, so try and get these flat. Cook for between 3 and 1/2 minutes and 4 minutes per side until browned and crispy on each side. Let rest on a paper towel lined plate to absorb any excess oil as you finish cooking the rest of the fritters.

5. To serve, top with sprinkled feta cheese, a dollop of Greek yogurt, and sprinkle with salt.