• Grate the zucchini, add it to a colander, and toss it with kosher salt. Let the zucchini sit for about 10 minutes, then press it out with your hands. Toss it again, let it sit another 10 minutes, then squeeze out as much water as possible.
  3 cups freshly grated zucchini, ½ teaspoon kosher salt
• In a large bowl, whisk together the flour, cornstarch and salt, then mix in the eggs until a smooth batter forms. Add in the garlic and tabasco and mix again.
  ½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon kosher salt, 2 large eggs, 2 cloves garlic , 1-2 teaspoons tabasco
• Stir in the squeezed zucchini, corn kernels, scallions and mix until combined. Gently fold in the feta.
  2 cups corn kernels, ½ cup sliced scallions, 8 oz crumbled feta
• Heat a large skillet over medium heat (I prefer to use a cast iron or stainless steel pan), then add a drizzle of olive oil to coat the bottom of the pan.
  Extra virgin olive oil
• Add ~3 tablespoon sized dollops to the pan (don’t overcrowd it!) and gently push down the top a bit. Cook for about 2-3 minutes per side or until deeply golden. Flip carefully and cook for another couple of minutes on the other side until golden.
• Transfer to a wire rack or pan lined with paper towels and repeat the process, adding a bit more oil to the pan between batches. Sprinkle each cooked fritter with a small sprinkle of salt.

Herb Yogurt Sauce

• Whisk together all ingredients in a bowl. Let it sit for at least 15 minutes before serving.
  ½ cup greek yogurt, ⅓ cup mayonnaise, 1 lemon, 1 clove garlic, ½ teaspoon kosher salt, ¼ cup finely chopped fresh dill or parsley