Golden, crispy-edged zucchini fritters are one of those dishes that feel indulgent but come together with surprisingly humble ingredients. Wringing every last drop of moisture from the grated zucchini is the real secret here — that step is what gives each fritter its satisfying, pan-fried crust instead of a soggy center. Crumbled feta folded into the batter adds little pockets of salty, creamy richness, while the green tops of scallions bring a mild oniony note without the digestive trouble that the white and light-green bulb portions can cause for sensitive guts. Gluten-free flour keeps the batter cohesive and the whole recipe on track for anyone managing FODMAP triggers. The cool yogurt dipping sauce — brightened with fresh lemon juice and dill — takes about two minutes to stir together and makes every bite feel complete. This recipe serves four, so it works beautifully as a light weeknight dinner or a shareable starter that nobody at the table will suspect was built around a specific dietary need.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Grate the zucchini on the large holes of a box grater into a large mixing bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been removed — the bundle should feel nearly dry and the wrung-out liquid should be substantial. Return the squeezed zucchini to the bowl.
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