Step 1

Salt the zucchini. Place the zucchini in a strainer with 1 teaspoon of salt. Mix well and set aside for 30 minutes so juices can be released. After 30 minutes, squeeze out any extra moisture with your hands and place into a bowl.

Step 2

Make the dough. To the zucchini, add the breadcrumbs, flours, baking powder, dill, mint, green onions, eggs, feta, parmesan, and a pinch each of salt and pepper. Mix until all the ingredients are incorporated. If the batter is too wet, add a little more flour.

Step 3

Get ready to fry. Heat the oil in a shallow wide pan over medium-high heat until it’s very hot.

Step 4

Fry the fritters. Add spoonfuls of the mixture into the oil. They don’t have to be perfectly round, just level out with a spoon to create a pancake shape. Cook the fritters in batches without overcrowding the pan (I do 4 fritters per batch). Add more oil if it is too dry. Cook until golden and crispy, 3-4 minutes per side.

Step 5

Drain. Transfer the cooked fritters to a plate lined with paper towels.

Step 6

Serve. Serve either hot or at room temperature, with lemon wedges and Greek yogurt on the side.