1. Grate squash on the large holes of a box grater; toss with 1/2 teaspoon salt and rest 10 minutes.

2. Transfer squash to a clean towel; squeeze very firmly to remove as much liquid as possible.

3. In a bowl, whisk eggs, then add flour, baking powder, garlic, herbs, pepper, and lemon zest; stir to combine.

4. Fold in the squeezed squash and Parmesan/feta (if using). If batter seems wet, add 1–2 tablespoons more flour.

5. Heat 2 tablespoons oil in a nonstick or cast-iron skillet over medium to medium-high heat.

6. Scoop heaping tablespoons of batter into the pan and gently flatten to 1/2-inch patties.

7. Cook 3–4 minutes per side until deep golden and crisp; adjust heat to avoid burning. Add more oil as needed.

8. Transfer to a paper towel–lined plate and sprinkle lightly with salt. Repeat with remaining batter.

9. Serve hot with sour cream, yogurt-dill sauce, tzatziki, or spicy aioli.

10. Tip: Keep batches warm on a 200°F (95°C) rack-lined sheet pan while finishing the rest.