Step 1

For the zucchini fritters: Grate the zucchini on the large holes of a box grater, transfer to a large colander set over a large bowl and toss with 2 teaspoons salt. Set another large, heavy bowl on top of the zucchini to press out as much moisture as possible, at least 30 minutes and up to 1 hour.

Step 2

Turn the zucchini out on top of 2 clean dish towels, squeeze out as much liquid as possible and transfer to a large bowl. Toss with the feta, flour, mint, oregano, red pepper flakes, eggs, garlic, lemon juice, 1 1/2 teaspoons salt and a few grinds of black pepper until well combined. Scoop a heaping 1/4 cup of the zucchini mixture, form into a 2 1/2-inch patty and place on a baking sheet. Repeat with the remaining zucchini mixture (you should have 12 patties). Refrigerate until firm, at least 30 minutes and up to 1 hour.

Step 3

For the yogurt sauce: Meanwhile, grate the cucumber on the large holes of a box grater and add to a medium bowl. Add the yogurt, dill, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper and stir to combine. Refrigerate until ready to use.

Step 4

Line a baking sheet with paper towels. Heat the olive oil in a large skillet over medium heat until shimmering. Add 6 of the patties to the skillet and cook, untouched, until deep golden brown on the bottom (you can check the edges of the patties or gently lift with a spatula to check the bottoms), 5 to 6 minutes. Flip the patties and continue to cook, untouched, until a deep golden brown on the other side, 3 to 4 minutes. Transfer the patties to the prepared baking sheet. Repeat with the remaining 6 patties, decreasing the cooking time slightly if needed as the oil heats up. Let the patties cool to room temperature, 20 to 30 minutes.

Step 5

Serve with the yogurt sauce on the side.