Let’s break down the process into easy-to-follow steps. I’ll guide you through each stage.

Step 1: Prepare the Zucchini. Grate the zucchini using the large holes of a box grater. Toss the grated zucchini with 1 teaspoon of salt in a colander. Let it sit over a bowl for 10 minutes to drain excess moisture. 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.

Step 2: Mix the Batter. In a large mixing bowl, beat the egg. Add the grated and squeezed zucchini, sliced red onion, grated garlic, oregano or dill, flour, baking powder, salt, and pepper. If using, fold in the crumbled feta cheese. Mix until a thick batter forms.

Step 3: Fry the Fritters. Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat. Scoop heaping tablespoons of the batter into the skillet, flattening them gently with a spatula. Fry for 2-3 minutes per side, until golden brown and crispy, adding more oil if needed.

Step 4: Drain and Serve. Drain the cooked fritters on a plate lined with paper towels. Serve warm with your favorite dipping sauce – tzatziki, marinara, or sour cream are all great options. Sprinkle with fresh herbs like parsley, chives, or dill, and garnish with a wedge of lemon for extra zest.

These steps are easy to do.