1. Prepare the Zucchini:

Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander and toss it with 1 teaspoon of salt.

Let the zucchini sit over a bowl for 10 minutes. This will help to draw out excess moisture.

After 10 minutes, squeeze out as much liquid as possible from the zucchini, using your hands or a clean kitchen towel. This step is crucial for preventing soggy fritters.

2. Make the Batter:

In a large mixing bowl, beat the egg. Add the grated zucchini, sliced onion, grated garlic, oregano or dill, flour, baking powder, salt, and pepper.

If using, fold in the crumbled feta cheese. Mix until a thick batter forms. Don’t overmix.

3. Fry the Fritters:

Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat. The oil should be hot enough to sizzle when a small amount of batter is added.

Scoop heaping tablespoons of batter into the skillet, flattening them gently with a spatula. Don’t overcrowd the pan.

Fry the fritters for 2-3 minutes per side, until golden brown and crispy. Add more oil if needed.

4. Drain and Serve:

Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve the fritters warm with your favorite dipping sauce. I recommend tzatziki, marinara sauce, or sour cream.

Garnish with fresh herbs, such as parsley, chives, or dill, and a wedge of lemon for extra zest. Enjoy!