Zucchini Fritters with Yogurt Dip

• 600 g zucchini (about 2 medium)
• ½ tsp salt
• 2 spring onions
• 10 g fresh dill
• 100 g feta
• 1 egg
• 80 g flour
• ¼ tsp black pepper
• 3 tbsp olive oil, for frying
• 150 g full-fat yogurt
• 1 small clove of garlic
• ½ lemon, zest and juice

How to make it

1. 1

   Coarsely grate the zucchini. Toss with the salt and leave to stand in a colander for 10 minutes.

2. 2

   Then squeeze the zucchini firmly in small batches over the sink. Press out as much liquid as possible; this keeps the batter firm and helps the fritters cook better.

3. 3

   Meanwhile, thinly slice the spring onions and finely chop the dill. Crumble the feta.

4. 4

   In a bowl, mix the squeezed zucchini with the spring onions, half the dill, feta, egg, flour and pepper. Stir until everything is just combined.

5. 5

   Make the dip: finely grate the garlic and stir it together with the yogurt, lemon zest, 1 teaspoon of lemon juice and the remaining dill.

6. 6

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Spoon about 2 tablespoons of batter into the pan for each fritter and flatten slightly. Cook a few fritters at a time, leaving space between them.

7. 7

   Cook the fritters for 3–4 minutes per side, until golden brown and firm. Repeat with the remaining olive oil and batter. Serve warm with the yogurt dip.