For the quick pickled onion, heat the vinegar, water, sugar, and salt until simmering. Place the thinly sliced onion in a glass pint jar. Pour the hot liquid over the onions. Allow the onions to sit for at least 30 minutes before enjoying. Store leftover onions covered in the refrigerator.
While the onions are pickling, make the fritter batter. Using the standard round holes on a box grater, shred the zucchini. Place the shredded zucchini in a fine mesh strainer over a bowl, then toss in 1 teaspoon salt. Allow the salted zucchini to sit for 30 minutes, so excess moisture is released. When the salted zucchini has 5 minutes left to rest, mix the flaxseed meal and 6 tablespoons water together in a small bowl. Allow the flax eggs to thicken for 5 minutes. After 30 minutes pass, using a nut milk bag or clean kitchen towel, ring out excess moisture. Place the grated zucchini in a large bowl, then fold in the flax eggs, lemon zest, and lemon juice. In a separate bowl, stir together the flour, cornstarch, baking powder, dried dill, dried oregano, crushed red pepper flakes, cracked black pepper, and salt, if using. Fold the flour into the zucchini mixture until almost combined, then fold in the fresh parsley and crumbled feta.
While the salted zucchini is sitting, make the tzatziki. Similarly to the zucchini, grate the cucumber then place the cucumber in a fine mesh strainer over a bowl. Salt, then let the cucumber sit for 30 minutes. Squeeze out the excess moisture, then add the cucumber to the yogurt, along with the lemon juice, black pepper, and more salt, if you wish. Refrigerate until ready to use, adding the mint right before serving (mint tends to brown quickly). Store leftover tzatziki in a sealed container in the refrigerator for up to one week.
To cook the pancakes, heat a large nonstick or cast iron pan over medium heat. If needed, add a little bit of oil. I have a new nonstick pan and did not need any oil. Excess oil will make the fritters soggy. Once the pan is hot, scoop zucchini batter with a 1/4 cup measuring utensil into your hand and gently flatten into a disk. Place on the hot pan. Fill the pan with fritters, leaving ample room for the fritters to cook evenly, and for you to flip. After 5 minutes pass, or when the fritters are deep golden brown, flip and cook for another 5 minutes. If you're going to be making all of the fritters at once, keep cooked fritters in a 350 degree oven on a metal baking sheet until ready to serve. Serve right out of the pan/oven, topped with tzatziki, pickled onions, and fresh mint and/or dill. Store leftover batter, covered, in the refrigerator for up to one week. Store cooled, cooked fritters in the refrigerator for up to one week, reheating in the pan, oven, or air fryer.
