Adapted by Farmer Dave’s from

For the Garlic Tzatziki:
1 1/2 cups greek yogurt
4 cloves garlic
1 small cucumber, peeled, seeded and chopped
2 teaspoons olive oil
Juice 1/2 lemon
2 Tablespoons dill
Kosher Salt to taste
For the Fritters:
2 medium zucchini or kousa, grated
1 bunch swiss chard, stems removed and chopped finely
1/2 cup feta cheese, crumbled
1/4 cup minced fresh herbs, whatever you have on hand. Basil, mint, parsley, dill or oregano are all great.
3 large eggs, lightly beaten
2 scallions or green onions, minced
2 cloves garlic, minced
1/4 cup all purpose flour
1/2 teaspoon baking powder
Salt and black pepper to taste
Olive oil for frying

In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
Place the grated zucchini in a fine mesh strainer over a bowl. Sprinkle with 1 teaspoon salt to draw out the liquid and let sit for 10-15 minutes. Then, wring all of the liquid out using your hands and set aside.
In a large bowl, combine the zucchini, swiss chard, feta, herbs, eggs, scallions, and garlic. Stir to mix well. Then, sprinkle in the flour and baking powder, a bit at a time, until it all is incorporated and holding together.
Heat about ¼ cup olive oil in a skillet over medium heat. Once warmed, drop 3 scoops of batter into the skillet. (Aim for about 3 tablespoons worth of batter, each) After about 30 seconds, flatten them out a by pressing them down gently with a spatula. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown.
Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!