Combine together zucchini and sea salt, and place it in a fine mesh strainer over a bowl for 10 minutes, to release juice.
Using hands squeeze the juice out and place squeezed zucchini in a bowl. To the same bowl add , feta cheese, green onion, 2 eggs, dill, and garlic. Mix everything until combined.
Next sprinkle flour, and mix until everything is combined.
Heat 2 tablespoons of oil in a skillet (I like to use cast iron), once the oil is hot add 1 loaded tablespoon full of zucchini batter into the skillet, flip the spoon and press it down to form a fritter.
Cook for about 2-3 minutes on medium/low heat, per side, or until the batter is cooked thru. Transfer to a plate lined with paper towel. Repeat with the rest of the batter. Serve with garlic yogurt sauce.
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Notes
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