This is an honest-to-goodness amazing recipe that you will not be disappointed once you have it on your plate!

Yield: Makes about 18 patties

Ingredients:

• 3 cups coarsely grated zucchini (from about 4 small)
• 1 tsp. salt, divided
• 1/2 tsp. ground pepper
• 1 large egg
• 1 large egg yolk
• 1/2 cup (or more) all purpose flour
• 3/4 cup crumbled feta cheese
• 1 cup chopped fresh Italian parsley
• 1 tsp. dried mint 
• 1 tsp. dried oregano
• 1/2 cup shallots finely chopped
• 1/4 cup (about) olive oil

For the Feta Tzatziki:

• 1 cup Greek yogurt
• 1/3 cup imported feta, crumbled
• 2 cloves garlic, minced
• 1 tbsp. olive oil
• a dash of salt and pepper

Directions:

1. Toss zucchini and 1/2 teaspoon salt in large bowl.
2. Let stand 5 minutes.
3. While you’re waiting, prepare the tzatziki. Simply mix the yogurt, feta, garlic, olive oil and salt and pepper. Place in refrigerator.
4. Now take the zucchini and transfer to sieve, pressing out excess liquid; or as I do, place in salad spinner and spin the water out!
5. Place zucchini in dry bowl.
6. Mix in egg, yolk, 1/2 cup flour, feta and 1/2 teaspoon salt and pepper.
7. Mix in parsley, shallots, mint, and oregano. If batter is very wet, add more flour by spoonfuls.
8. Heat 2 tablespoons olive oil in large skillet over medium heat.
9. Working in batches, drop batter by rounded tablespoonfuls into skillet.
10. Fry patties until golden, 5 minutes per side, adding more olive oil as needed.
11. Transfer to paper towels.

DO AHEAD: Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes.

Serve with feta tzatzik! Kalh orexi!