Zucchini-Scallion Fritters

Preparation

1. Step 1

   In a colander, sprinkle the zucchini with 1 1/4 teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes. Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.

   Step 2

   In a large bowl, combine the zucchini, the remaining 1 1/4 teaspoons salt, and the scallions, dill, mint, eggs, and cheese. Fold in the flour until just combined.

   Step 3

   Line a large platter or baking sheet with paper towels; set aside. In a large sauté pan, heat 2 tablespoons of the oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about 14 1 1/2-inch patties, each about 1/4 inch thick. Cook the patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer the zucchini fritters to the paper-towel–lined platter, and season with salt. Repeat with the remaining batter and tablespoon oil. Serve immediately with tzatziki.

2. Tzatziki

   Step 4

   In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.

   Step 5

   In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.