Zucchini and feta fritters

Ingredients

• 3 medium zucchini, coarsely grated
• 1 tsp salt
• 4 oz feta, crumbled
• 4 scallions, sliced
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh mint
• 2 large eggs
• 3/4 cup all-purpose flour
• 1 cup plain Greek yogurt
• 1 clove garlic, grated
• 1 cucumber
• 1 lemon
• 1/2 cup olive oil, for frying
• 4 pita breads

Steps

1. Toss the zucchini with the salt in a colander and let it drain for 10 minutes.
2. Squeeze the zucchini as dry as you can in a clean towel.
3. Mix the zucchini with the feta, scallions, dill, mint, eggs and flour.
4. Grate half the cucumber, squeeze it dry and stir it into the yogurt with the garlic and a squeeze of lemon.
5. Heat a thin layer of the oil in a large skillet over medium heat. Drop in heaping spoonfuls of batter and flatten them a little.
6. Fry for 3 to 4 minutes per side, until golden and cooked through in the center (160 °F). Drain on paper towels and repeat with the rest of the batter.
7. Serve with the yogurt sauce, lemon wedges, warm pita and the rest of the cucumber, sliced.