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1
Wash the zucchinis and finely grate. Put into a fine sieve, mix with 1/4 teaspoon salt and leave to drain for 20 minutes.
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2
Meanwhile, peel and finely grate the carrots. Squeeze out any excess moisture with your hands and put into a large bowl.
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3
Wash, trim, and finely chop the scallions. Add to the bowl.
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4
Peel and finely chop the onion and add to the bowl, followed by the chopped dill and parsley.
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5
Finely crumble the feta into the bowl.
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6
After 20 minutes, squeeze out any excess moisture from the zucchinis and add to the bowl. Then add the flour, egg, a bit of pepper, 1/4 teaspoon salt, and the chili flakes, and mix until everything is well incorporated.
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7
Pour enough olive oil into a pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter-if it starts bubbling, you're good to go. For 4 fritters, drop 4 tablespoons of the zucchini mix into the pan. Flatten them slightly and fry on each side for 2 to 3 minutes. Remove from the pan and drain on a plate lined with kitchen paper. Proceed with the remaining batter.
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8
Just before serving, season the yoghurt with 1/4 teaspoon of salt and black pepper and serve each portion of zucchini fritters with a dollop of yoghurt.
