Zucchini Fritters with Mint and Feta

Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it drain for 15 minutes to remove excess moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.

In a large bowl, combine the drained zucchini, crumbled feta cheese, chopped mint, eggs, salt, and pepper.

Gradually add the flour to the zucchini mixture, mixing until just combined. Be careful not to overmix. The batter should be thick enough to hold its shape but not too dry. Add more flour, one tablespoon at a time, if needed.

Heat the olive oil in a large frying pan over medium heat.

Drop spoonfuls of the zucchini mixture into the hot oil, about 2-3 tablespoons per fritter. Flatten them slightly with the back of a spoon.

Fry the fritters for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan.

Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.

Serve the zucchini fritters warm with a dollop of Greek yogurt.