• Grate zucchini and onion into a mixing bowl.
• Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
• Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
• Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
• For aioli, mix all ingredients and serve hot or cold.

• In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
• Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
• In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
• Add zucchini to the bowl with the egg mixture. Mix well to combine.
• Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
• Meanwhile make the sauce by whisking together all the sauce ingredients, including the mayo, lemon zest, lemon juice, garlic and salt in a small bowl. Taste and correct for salt.

• Preheat oven to 400 degrees F
• Grate zucchini and onion into a mixing bowl.
• Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
• Line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
• Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
• For aioli, mix all ingredients and serve hot or cold.

Notes

• HOMEMADE OAT FLOUR: Blend rolled oats in a high-speed blender for 30 – 40 seconds until it resembles flour. You can substitute with store-bought oat flour.