Greek Zucchini Fritters (Kolokithokeftedes)

Step 1

Trim the ends off both zucchini, then use the large holes of a box grater to shred them, pressing down firmly as you push the zucchini across the grater.

Step 2

Place the shredded zucchini in a fine-mesh colander set over a bowl, then sprinkle with 0.5 teaspoon of salt and stir with your hands.

Step 3

Let the zucchini sit in the colander for 10 minutes so water drains out—you'll see liquid pooling in the bowl below.

Step 4

Using a clean kitchen towel or paper towels, gather the drained zucchini in small handfuls and squeeze firmly over the sink to remove as much water as possible.

Step 5

Transfer the squeezed zucchini to a medium bowl, then add the 0.75 cup crumbled feta, 2 tablespoons chopped dill, and 0.25 cup flour.

Step 6

Stir everything together with a wooden spoon until the mixture looks uniform and holds together when squeezed—no streaks of dry flour should remain.

Step 7

Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Using a spoon or your damp hands, scoop 2-tablespoon-sized portions of the zucchini mixture and gently flatten each into a patty about the thickness of your thumb.

Step 9

Carefully slide 4 to 5 patties into the hot oil, spacing them so they don't touch, and let them cook without moving for 2 to 3 minutes until the bottom is the color of golden honey.

Step 10

Using a thin metal spatula, lift one edge of a patty to peek at the bottom—when it's golden brown and firm enough to flip without breaking, flip all the patties at once.

Step 11

Cook the second side for 2 to 3 minutes until it also turns golden brown and the edges look slightly darker and crispy.

Step 12

Slide the finished patties onto a paper-towel-lined plate to drain excess oil, then repeat steps 8–11 with the remaining mixture, adding 1 tablespoon more oil if the pan looks dry.