Grate the zucchini into a bowl or directly into a colander. Sprinkle with ½ tsp salt and let it sit for 10 minutes to draw out water. This step is key for avoiding soggy fritters.
Once the time is up, use a clean towel or cheesecloth to squeeze out all the excess liquid. You want your zucchini to be as dry as possible before mixing.
In a mixing bowl, combine the zucchini, egg, crumbled feta, almond flour, garlic, herbs, and pepper. Stir until evenly mixed. The batter should be thick and slightly sticky. If it feels too wet, add another teaspoon of flour. If too dry, add another egg.
Heat a tablespoon of olive oil in a nonstick skillet over medium heat.
Scoop about 2 tablespoons of the mixture per fritter into the pan. Flatten them slightly with the back of your spoon or spatula.
Cook for 3–4 minutes per side, until golden brown and crisp. Flip gently and cook the second side until done. Drain on a paper towel if needed.
Avocado Dipping Sauce (Optional) - In a small bowl or food processor, blend the avocado, yogurt, lemon juice, salt, and pepper until smooth and creamy. Add a splash of water if it’s too thick.
