Zucchini latkes with feta and dill Recipe - Los Angeles Times

Name: Zucchini latkes with feta and dill Recipe - Los Angeles Times
Ingredients: 3/4 cup plain yogurt; 2 teaspoons chopped fresh dill, plus a little extra for garnish; 1/2 teaspoon finely minced garlic; Semi-hot pepper flakes such as Turkish Maras pepper or Aleppo pepper, optional, for garnish; 1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash); 1/4 teaspoon salt; 4 ounces feta cheese, crumbled (about 3/4 cup); 1 clove garlic, chopped; 1/3 cup finely chopped green onion, from about 4 onions; 1/3 cup chopped fresh dill, plus dill sprigs for garnish, separated; Freshly ground black pepper; Pinch of cayenne pepper, more to taste; 2 eggs; 1/2 cup flour; Olive oil, for frying

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Ingredients

3/4 cup plain yogurt
2 teaspoons chopped fresh dill, plus a little extra for garnish
1/2 teaspoon finely minced garlic
Semi-hot pepper flakes such as Turkish Maras pepper or Aleppo pepper, optional, for garnish
1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash)
1/4 teaspoon salt
4 ounces feta cheese, crumbled (about 3/4 cup)
1 clove garlic, chopped
1/3 cup finely chopped green onion, from about 4 onions
1/3 cup chopped fresh dill, plus dill sprigs for garnish, separated
Freshly ground black pepper
Pinch of cayenne pepper, more to taste
2 eggs
1/2 cup flour
Olive oil, for frying