Jazz up a plain old salad with these crispy zucchini fritters, made memorably zesty with lots of fresh herbs, lemon, and feta cheese. Toss the frisée with whatever vinaigrette you like, but the simple yogurt-based dressing in this recipe adds a cooling contrast to the fritters' spicy kick.The fritters are excellent without the salad, too, and can be served as a side dish with roasted meats.
Wrap the grated zucchini in a clean, dry towel and squeeze out the excess water. Alternately, place the zucchini in a strainer set over the sink, and press to extract as much liquid as possible. It's important to remove as much moisture as possible from the zucchini to get really crispy fritters.
Place the zucchini in a large bowl and add the scallions, herbs, pepper flakes, lemon zest, eggs, and feta, if using. Stir to blend. Add the flour and salt, and stir just to combine.
Heat the canola oil in a large skillet, preferably nonstick, over medium-high heat. Gently drop small mounds of batter into the pan (no more than 2 tablespoons) and shape into 2-inch rounds, flattening slightly with a spatula. The mixture should make about 16 fritters. Don't crowd the pan; if necessary, cook the fritters in batches. Cook until the first side is crispy and golden brown, 3 to 4 minutes, then cook the other side for another 2 to 3 minutes. Transfer the fritters with a spatula to several layers of paper towels, and continue cooking the remaining batter.
To make the dressing, combine the yogurt, honey, olive oil, and mint in a small bowl and whisk to blend. Season to taste with salt and pepper, adding more honey or mint to taste.
To serve, place the frisée in a large salad bowl and toss with half of the dressing; taste and add more dressing as desired. Divide the greens among 4 plates and top with the fritters, 3 or 4 per serving.