Zucchini Feta Fritters with Garlic and Dill

1.Grate the zucchinis using a box grater and place them in a clean kitchen towel. Squeeze out excess moisture to ensure the fritters are not soggy.

2.In a large mixing bowl, combine the grated zucchini, crumbled feta cheese, minced garlic, panko breadcrumbs, chopped dill, and beaten eggs. Season with salt and pepper to taste.

3.Mix all the ingredients together until well combined. The mixture should hold together; if it's too wet, add a bit more panko.

4.Heat a large skillet over medium heat and add a generous amount of olive oil to coat the bottom of the pan.

5.Once the oil is hot, scoop about 2 tablespoons of the zucchini mixture and form it into a patty. Carefully place it in the skillet. Repeat with the remaining mixture, making sure not to overcrowd the pan.

6.Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.

7.Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.

8.Serve warm, garnished with additional dill if desired.