I'm still wanting to make zucchini fritters, with feta and dill, but that are like Potato Latkes in texture, not pancakey. I found a recipe and photo of the kind of potato latkes I am wanting to emulate, and it contains only:
•1 pound potatoes
•1/2 cup finely chopped onion
•1 large egg, lightly beaten
What do you think of the idea of using the above but sub'ing zucchini for potatoes(grate, squeeze dry), omitting the onion and sub'ing it with feta, plus chopped dill, S and P?
Serve with yoghurt and fresh lemon. (The Greek yoghurts I have tasted- have been alot less tangy than non-Greek and I prefer the acid tang. Have you had that experience?)