The squeeze is the recipe

Method

1. Salt the grated zucchini

   Toss it with the fine salt in a colander and leave it for fifteen minutes. Liquid starts pooling underneath almost immediately, which is the point.

   A box grater on the coarse side gives better texture than a food processor, which tends to bruise the flesh and release the water in a less useful way.

2. Wring it out properly

   Tip it into the middle of a clean tea towel, gather the corners, and twist hard over the sink.

   Keep twisting well past the point where you think you are finished. From 500 g you should get 150 ml or more, enough to see in a measuring jug. If all you got was a splash, go again; this single action is the whole difference between a crisp fritter and a wet green pancake, and no amount of extra flour will rescue a mix you squeezed politely.

3. Mix at the last minute

   Combine the squeezed zucchini with the eggs, flour, feta, spring onions and dill. It should look barely bound together rather than like a batter you could pour.

   Fry straight away. If the bowl sits for twenty minutes, more water comes out of the zucchini and you are back where you started.

4. Fry in a properly hot pan

   Two tablespoons of oil over medium-high heat until it shimmers. Drop in heaped tablespoons and flatten them gently with the back of the spoon.

   Three minutes a side, undisturbed.

   Moving them early is the second reason fritters collapse: the crust has to set before it can hold anything together. Cook in two batches, because a crowded pan drops in temperature and everything steams instead of frying.

5. Drain on a rack, not paper

   Kitchen paper traps steam underneath the fritter and softens the base you just worked for. A wire rack keeps the underside dry.

   Stir the yogurt with the grated garlic and lemon juice while they drain, and eat them hot.