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1
In a colander, sprinkle the zucchini with 1 1/4 teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes.
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2
Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.
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3
In a large bowl, combine the zucchini, the remaining 1 1/4 teaspoons salt, and the scallions, dill, mint, eggs, and cheese.
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4
Fold in the flour until just combined.
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5
Line a large platter or baking sheet with paper towels; set aside.
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6
In a large saute pan, heat 2 tablespoons of the oil over medium-low heat.
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7
Using half the batter, drop heaping teaspoons directly into pan to create about 14 1 1/2-inch patties, each about 1/4 inch thick.
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8
Cook the patties, without flattening, until golden brown, about 2 minutes per side.
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9
Using a slotted spatula, transfer the zucchini fritters to the paper-towellined platter, and season with salt.
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10
Repeat with the remaining batter and tablespoon oil.
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11
Serve immediately with tzatziki.
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12
In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine.
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13
Let stand at room temperature 30 minutes.
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14
In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill.
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15
Season with salt and pepper.
