Prep the zucchini: Grate the zucchini on the large side of a box grater. Place it in a colander over the sink and sprinkle with a pinch of salt. Let it sit 10 minutes to draw out water.

Squeeze out moisture: Wrap the zucchini in a clean kitchen towel or paper towels and squeeze hard. The drier it is, the crispier your fritters will be. Aim to remove as much liquid as you can.

Make the batter: In a large bowl, combine zucchini, crumbled feta, eggs, green onions, herbs, garlic, and lemon zest. Add flour, baking powder (if using), and a few grinds of black pepper. Mix until it holds together. If it’s too wet, add another tablespoon of flour.

Heat the pan: Set a large skillet over medium heat and add a thin layer of oil. You want the oil hot but not smoking. A tiny drop of batter should sizzle when it hits the pan.

Form the fritters: Scoop about 2 tablespoons of batter per fritter. Gently flatten with the back of a spoon into small patties, about 1/2 inch thick.

Pan-fry until golden: Cook 3–4 minutes on the first side until deep golden and set, then flip and cook another 2–3 minutes. Adjust the heat as needed so they brown without burning.

Drain and finish: Transfer fritters to a plate lined with paper towels. Sprinkle with a tiny pinch of salt while hot and a squeeze of lemon if you like.

Serve: Pair with Greek yogurt or tzatziki, and add a few fresh herbs on top. They’re delicious hot, warm, or at room temperature.