Emma's Everyday Zucchini and Feta Fritters with Dill Yogurt

• 2 count medium zucchini
• 1 tsp kosher salt
• 1 cup all-purpose flour
• 2 count large eggs
• 4 oz feta cheese, crumbled
• 1 Tbs fresh dill, chopped
• 1 clove garlic, minced
• 0.25 tsp black pepper, freshly ground
• 0.5 cup olive oil
• 0.5 cup plain Greek yogurt
• 1 Tbs lemon juice

1. 1

   Grate the zucchini on the large holes of a box grater. Transfer to a colander, sprinkle with 1 teaspoon of kosher salt, and let it sit for 15 minutes to draw out excess moisture. This step is crucial — don't skip it, or your fritters will be watery and won't crisp up.

2. 2

   After 15 minutes, gather the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as you possibly can. You want it quite dry, almost like a compact ball of zucchini.

3. 3

   In a large bowl, combine the squeezed zucchini, flour, eggs, crumbled feta, chopped dill, minced garlic, and black pepper. Mix until just combined. Overmixing will develop the gluten too much, leading to tough fritters.

4. 4

   Heat 1/4 cup of olive oil in a large non-stick skillet over medium heat until it shimmers. Drop spoonfuls (about 2 tablespoons each) of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon. Don't overcrowd the pan; work in batches if necessary.

5. 5

   Cook for 3-4 minutes per side, until the edges are golden brown and crisp, and the fritters are cooked through. When they're ready, you'll see a beautiful golden crust forming. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.

6. 6

   Repeat with the remaining zucchini mixture, adding more olive oil to the pan as needed. Watch out for the oil getting too hot between batches; reduce the heat if it starts to smoke.

7. 7

   While the fritters cook, prepare the dill yogurt sauce: In a small bowl, whisk together the Greek yogurt, remaining 1 tablespoon of fresh dill, and lemon juice. Season with a pinch of salt and pepper to taste.

8. 8

   Serve the warm fritters immediately with the dill yogurt sauce, or let them cool completely and store in an airtight container in the fridge for up to 3 days. They're surprisingly good cold, or gently reheated in a toaster oven until warmed through.

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