Zucchini and dill fritters with whipped feta

Ingredients

• For deep-frying: vegetable oil
• 60 ml (¼ cup) buttermilk
• 2 eggs
• 80 gm plain flour
• 3 zucchini, coarsely grated
• 2 spring onions, thinly sliced
• ½ cup each coarsely chopped dill and mint
• Finely grated rind of 2 lemons, plus lemon wedges to serve
• Whipped feta
• 200 gm Greek feta
• 30 ml lemon juice
• 1 garlic clove, finely chopped
• 50 ml extra-virgin olive oil