Crispy Turkish Mücver (Zucchini Fritters with Feta)

Steps

1. Grate the zucchini and onion using the large holes of a box grater, letting them fall into a fine mesh sieve set over a bowl.
2. Sprinkle the grated zucchini and onion with 1 teaspoon of salt and let sit for 5 minutes.
3. In a medium bowl, grate the potatoes, then add the flour, eggs, dill, green onion, feta, baking powder, remaining 1 teaspoon salt, and black pepper.
4. Squeeze as much moisture as possible out of the zucchini and onion, then add them to the bowl with the other ingredients and mix well.
5. Heat the olive oil in a large skillet over medium heat.
6. Spoon 1-2 tablespoons of the fritter mixture into the skillet at a time, flattening slightly with the back of the spoon.
7. Cook for 1-2 minutes per side until golden and crispy.
8. Remove and drain on a paper towel-lined plate.
9. Serve with dill yogurt for dipping.