Cook quinoa in 1 and ¼ cup of water. Bring it to boil and let it simmer covered over the lowest heat until it absorbs all the water. Let it cool before preparing the fritter batter.

Sprinkle a little salt on grated zucchini and wait for 5-10 minutes so that it releases its juice. Squeeze in your hands.

Whisk eggs well. Fold in crumbled feta and stir.

Add in grated and squeezed zucchini, chopped fresh dill and salt. Stir.

Add in cooked quinoa and combine them well.

Heat olive oil in a large skillet.

Drop one tablespoon of batter in the skillet and gently press on the batches with a spatula. Fry for about 5 minutes over medium heat until golden and flip over. Fry for about 5 minutes and take them on a paper towel.

Serve with plain yogurt.