Shred the zucchini then use your hands to squeeze out all the juices.
Place the shredded zucchini, 1 Tbs chopped dill, 1 1/2 tsp salt, 1/4 tsp pepper, and 3 eggs in a bowl and stir to combine.
Add 1 pressed garlic clove, 1/3 cup crumbled feta cheese, and 6 Tbps flour and mix until incorporated.
Heat about 1/4 inch avocado oil in a skillet over medium-high heat and scoop out large spoonfuls of the zucchini fritter batter. I used a large ice cream scoop. I found it to be the perfect size. Cook each side until golden brown. Serve warm with tzatziki or Greek yogurt sauce.
Use good quality ingredients- For a simple dish like this, you want to have the best ingredients. That means ripe zucchini, fresh herbs, and feta cheese soaked in brine (a block you crumble yourself, if possible) for the very best flavors.
Don't grate the zucchini too finely- You want to make sure the zucchini shreds are still big enough to see and also give some texture to the fritter.
Salt it- This is so important because squeezing alone won't get out all the extra water. Salt causes the zucchini to release the water so you can wring it out for a crisp fritter.
Don't let them overcook- These Zucchini Fritters are not very thick and the higher temperature and oil make cooking happen fast. Keep an eye on them to avoid them burning.