Kolokithokeftedes (Greek Zucchini Fritters)

Kolokithokeftedes are crisp-edged Greek zucchini fritters, studded with feta and fresh herbs, the kind of meze that disappears from the plate before you can sit down. Grating and squeezing the zucchini dry is the one step that makes or breaks them.

Ingredients

• 2 pounds zucchini, grated
• 1 teaspoon salt, for draining
• 1 cup crumbled feta cheese
• 1/3 cup chopped fresh dill
• 2 scallions, finely chopped
• 2 eggs, beaten
• 3/4 cup all-purpose flour, plus more if needed
• 1/2 teaspoon black pepper
• Olive oil, for frying

Instructions

1. Drain the zucchini
   Toss the grated zucchini with 1 teaspoon salt in a colander and let sit for 20 minutes. Squeeze firmly in a clean kitchen towel to remove as much liquid as possible, this is essential for crisp fritters.
2. Mix the batter
   In a bowl, combine the drained zucchini, feta, dill, scallions, eggs, flour, and pepper. The mixture should hold together when scooped; add a little more flour if it feels too wet.
3. Fry
   Heat 1/4 inch of olive oil in a skillet over medium heat. Drop tablespoons of the mixture into the oil, flattening slightly, and fry for 3-4 minutes per side, until deep golden and cooked through.
4. Drain and serve
   Transfer to a paper towel-lined plate. Serve warm with a dollop of yogurt or tzatziki on the side.