>> servings: 4

== Fritters ==

Grate the @zucchini{2} and place in a clean tea towel. Squeeze out excess moisture - this helps the fritters stay crispy.

Chop @dill{2%tbsp}, mince @garlic{2%cloves}, roughly chop @baby spinach{1%handful}.

In a large bowl, combine the zucchini, baby spinach, dill, garlic, and @feta{100%g} crumbled.

In a small bowl, whisk together @eggs{2}, @flour{0.25%cup}, @bicarbonate of soda{0.25%tsp}, salt, pepper and @crispy chilli oil{1.5%tsp}.

Pour the egg mixture into the zucchini mixture and stir until just combined.

Heat a generous drizzle of oil in a large #frying pan{} over medium heat. Spoon dollops of the fritter mixture into the pan and flatten slightly with the back of the spoon. Cook for ~{4%minutes} each side, or until golden and crispy.

Transfer to a plate lined with paper towel to drain excess oil.

== Yoghurt Sauce ==

Mix @Greek yoghurt{0.5%cup} with @crispy chilli oil{1.5%tsp} and a pinch of salt. Adjust the chilli oil to taste.

Stack fritters on a plate, drizzle with the chilli yoghurt, and finish with an extra drizzle of crispy chilli oil, then serve.