by Didem Senol, via Food and Wine 

4 medium zucchini (about 1 3/4 pounds), coarsely shredded

Kosher salt

2 large eggs, lightly beaten

1/2 cup all-purpose flour

1/4 cup chopped dill

1/4 cup chopped parsley

1/4 cup plus 2 tablespoons chopped mint

1/2 cup crumbled feta cheese

Freshly ground pepper

1 medium cucumber—peeled, halved, seeded and coarsely chopped

1 cup Greek-style plain yogurt

Vegetable oil, for frying

1. Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.

2. In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.

3. Preheat the oven to 350°. In a medium saucepan, heat 1/2 inch of vegetable oil to 350°. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes. Serve the zucchini fritters hot with the cucumber-yogurt sauce. (The cucumber-yogurt sauce can be made ahead and refrigerated overnight. Serve the sauce lightly chilled.) Makes 4 to 6 first-course servings.