Zucchini Feta Patties

Ingredients

• 2 1/2 cups coarsely grated zucchini
• 1 tsp salt, divided
• 1 large egg
• 1 large egg yolk
• Zest of 1 lemon
• 1 clove garlic, minced
• 1/2 cup all-purpose flour, plus more as needed
• 1/2 cup crumbled feta cheese
• 1 cup chopped fresh parsley
• 1/2 cup chopped green onions
• 1 1/2 Tbsp chopped fresh dill
• 6 Tbsp olive oil
• 6 Tbsp corn oil
• 1 cup plain yogurt
• 2 tsp chopped fresh dill
• 2 tsp fresh lemon juice
• Salt and freshly ground black pepper, to taste

Directions

1. Use a whisk to combine the dill yogurt sauce ingredients in a bowl. Cover it, then set it in the refrigerator while you work on the patties.
2. Scatter 1/2 tsp salt over the zucchini, toss it around, and leave it alone for 5 minutes. Press out the extra moisture with paper towels, or use a sieve if you prefer, then put the zucchini in a mixing bowl. Start with the egg and egg yolk, then add the lemon zest, garlic, flour, feta, and 1/2 tsp salt, using less if you like; toss until everything is evenly coated. Fold in the parsley, green onions, and dill. If the batter seems very wet, stir in extra flour a spoonful at a time.
3. Warm 2 Tbsp olive oil with 2 Tbsp corn oil in a large skillet set over medium heat. Cook in batches, gently adding portions of batter about 3 Tbsp each to the skillet. I used a 1/4 cup measure filled 3/4 full, then lightly pressed the mounds with the back of the measuring cup once they were in the pan. Fry until the first side is golden brown, then turn each patty carefully and cook the other side until golden. Move the patties to paper towels to drain. Add more oil as needed, and keep frying the rest in batches. Bring them to the table warm with the Greek Yogurt Sauce.