Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), ends trimmed
  • 1 teaspoon salt (plus more to taste)
  • 1 large egg, lightly beaten
  • ¼ cup all-purpose flour (30g), plus more for dusting
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon zest
  • ¼ teaspoon black pepper
  • Vegetable oil, for frying (about ½ inch depth in the pan)
  • 1 cup plain Greek yogurt (225g)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Coarsely grate the zucchini and place in a colander. Toss with salt and let drain for 15 minutes to remove excess moisture.
  2. Gently squeeze the grated zucchini to remove any remaining liquid. Transfer to a large bowl. Add egg, flour, Parmesan, mint, dill, lemon zest, and pepper. Combine until just mixed.
  3. Heat vegetable oil in a skillet over medium heat.
  4. Drop spoonfuls of the zucchini mixture into the hot oil, being careful not to overcrowd the pan. Flatten slightly.
  5. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  6. Remove fritters with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
  7. In a small bowl, combine Greek yogurt, dill, parsley, lemon juice, and minced garlic. Season with salt and pepper to taste.
  8. Serve the fritters warm with the herby yogurt dip.