The Crispy Cheesy Zucchini Fritters I Make Every Summer

Ingredients

• 3 cups packed grated zucchini (13 1/4 ounces; 375 g), see notes
• 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 6 tablespoons dill (about 1 ounce; 28 g), chopped
• 8 scallions (5 3/4 ounces; 163 g), white and pale green parts finely chopped
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups crumbled feta (6 ounces; 170 g)
• 4 large eggs, lightly beaten
• 1 cup all-purpose flour (4 1/2 ounces; 128 g), plus more as needed
• Freshly ground black pepper
• 1/4 cup (60 ml) extra-virgin olive oil
• Tzatziki, homemade or store-bought, for serving

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