Ingredients
2½cupscoarsely grated zucchini,about 3 medium zucchini
1tspsalt,divided
1largeegg
1largeegg yolk
1½tspZest of lemon
1clovegarlic,minced
½cupall-purpose flour,plus more as needed
½cupfeta cheese,crumbled
1cupfresh parsley,chopped
½cupgreen onions,chopped
1½tbspfresh dill,chopped
6tbspolive oil
6tbspcorn oil
1cupplain yogurt
1clovegarlic,minced
2tspfresh dill,chopped
2tspfresh lemon juice
Salt and freshly ground black pepper,to taste
Preparation
Whisk all ingredients together in a bowl. Cover and allow to rest in the refrigerator while preparing patties.
Sprinkle ½ teaspoon of salt over zucchini, toss and let rest 5 minutes. Using paper towels or a sieve, press excess liquid from zucchini. Place zucchini in a mixing bowl.
Add egg, egg yolk, lemon zest, garlic, flour, feta, and ½ teaspoon of salt (or less to taste), and toss to evenly coat.
Mix in parsley, green onions, and dill. If the batter is very wet, mix in more flour by the spoonful.
Heat 2 tablespoons of olive oil and 2 tablespoons of corn oil in a large skillet over medium heat.
Working in batches, carefully drop batter about 3 tablespoons at a time into skillet.
Fry patties until golden brown on bottom, then carefully flip and cook opposite side until golden. Transfer to paper towels to drain. Add more oil as needed and continue to fry in batches.
Serve warm with dill yogurt sauce.
