Grate and Drain Zucchini: Grate the zucchini using the large holes of a box grater and toss it with 1 teaspoon of salt in a colander. Let it sit over a bowl for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. This is a crucial step for preventing soggy fritters.

Combine Ingredients: In a large mixing bowl, beat the egg. Add the grated zucchini, sliced onion, garlic, oregano or dill, flour, baking powder, salt, and pepper. If using, fold in the crumbled feta cheese. Mix until a thick batter forms.

Heat Oil: Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat.

Fry Fritters: Scoop heaping tablespoons of batter into the skillet, flattening them gently with a spatula. Fry for 2-3 minutes per side until golden brown, adding more oil if needed.

Drain: Drain cooked fritters on a plate lined with paper towels. This helps to remove excess oil and keep the fritters crispy.

Serve: Serve warm with your favorite dipping sauce—tzatziki, marinara, or sour cream. Sprinkle with fresh herbs like parsley, chives, or dill, and garnish with a wedge of lemon for extra zest.