Zucchini & Feta Fritters

INGREDIENTS

Zucchini (2 medium-sized) coarsely grated
Scallions, (3) white and light green parts only, thinly sliced, plus more for serving
Parsley, roughly chopped (1/2 cups)
Fresh Dill, chopped (1/4 cup)
Egg (1)
Egg yolk (1 egg)
All-purpose flour (1/3 cup)
Crumbled feta (1/3 cup)
Canola oil (1/4 cup)
EVOO (1/4 cup)
Avocado Cream
Flaky sea salt

Avocado Cream

Place the grated zucchini in a clean kitchen towel and sprinkle it with a pinch of salt, then twist the towel to squeeze out excess water.
Turn the zucchini into a large bowl and mix with the scallions, parsley, dill, egg and egg yolk.
Add the flour, stirring slowly so that no lumps form. Season with salt & pepper.
Gently fold in the feta and set aside.
In a large sauté pan, heat about half of the canola oil and half of the olive oil over medium heat.
Working in batches, drop 1/4 cups at a time of the zucchini mixture into the pan, leaving about 2 inches between each fritter. Fry golden and crisp, 1.5-2 minutes per side.
Transfer the fritters to a paper towel-lined plate. Repeat with the remaining mixture, adding additional oil as needed.
Serve the fritters sprinkled with flaky sea salt, thinly sliced scallions, and chopped dill, with the avocado cream on the side.