Preheat the oven to 200°C if baked.

Prep Zucchini:
Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 30 minutes to draw out excess moisture. After 30 minutes, squeeze the zucchini with your hands or a clean kitchen towel to remove as much liquid as possible.
In a large mixing bowl, combine the drained zucchini, chopped scallions, minced garlic, chopped parsley, chopped dill, crumbled feta cheese, grated Parmesan cheese, breadcrumbs, beaten eggs, and freshly ground black pepper. Mix until well combined.

Heat Navarino Icons Extra Virgin Olive Oil in a large skillet over medium heat. Using your hands, shape the zucchini mixture into small patties or balls. Place the formed fritters onto a baking sheet, leaving some space between each one. Brush the tops of the fritters lightly with Navarino Icons Extra Virgin Olive Oil. Bake in the preheated oven for about 20-25 minutes, or until the fritters are golden brown and crispy on the outside. Otherwise, you can fry them by carefully placing the shaped fritters into the hot oil and flatten slightly with a spatula. Fry the fritters in batches for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

Serve:
Once baked, remove the fritters from the oven and let them cool slightly. Serve the zucchini fritters warm as a delicious appetizer or side dish combined with some Navarino Icons Roasted Red Pepper & Tomato Dip.

Christina Xenos, professional chef & journalist