Mediterranean Zucchini Fritters

I really love everything about Yasmin Kahn's cookbook Ripe Figs. I loved reading it cover to cover, I loved the story behind it and what she did with it, and I have loved many of the recipes that I have made from it. I do find it hard to believe that I got all the way to October before I made a zucchini fritter this summer, but some things do not come off as planned. The zucchini went in late this year, and everything else followed that. 3 medium zucchini (grated) 4 green onions (finely chopped) 3 garlic cloves (crushed) Large handful dill (finely chopped) Large handful parsley (finely chopped) 1 t. ground coriander 1/2 t. sweet paprika 4 large eggs (lightly beaten) Zest of 1 large lemon 1/2 C. all-purpose flour 1/2 t. baking powder 2/3 C. feta cheese (crumbled) Neutral oil (for frying) Salt and black pepper Grate zucchini into a colander and sprinkle with 1 t. salt. Toss to combine the zucchini with the salt. Let the grated zucchini drain for about 30 minutes. Squeeze the excess water out of the zucchini. You want to get the zucchini pretty dry. Combine all of the other ingredients (except the feta) into a large bowl. Mix to combine. Add 1/2 t. salt and freshly-ground black pepper to the mixture. Stir. Stir in the crumbled feta. Heat 3 T. oil in a large skillet over medium heat. Once the oil is hot, spoon small pancake-sized scoops of the batter into the hot oil. Fry on each side for about 3 minutes. Use a spatula to press the fritter down into the oiled hot pan. When the fritters are crispy on each side (after about 6 minutes total), remove them from the pan and let them drain on a paper towel. Repeat with additional batches of the fritters. You may need to add some additional oil for additional batches. I pan fried about 3 fritters in each batch. Serve warm. Garnish with a dollop of yogurt or sour cream and some chopped dill.