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Zucchini Patties with Feta

['2 1/2 cups coarsely grated zucchini (from about 3 medium)', '1 teaspoon salt, divided', '1 large egg', '1 large egg yolk', '1/2 cup (or more) all purpose flour', '1/2 cup crumbled feta cheese', '1 cup chopped fresh Italian parsley', '1/2 cup chopped green onions', '1 1/2 tablespoons chopped fresh dill', '1/2 cup (about) olive oil', '1/2 cup (about) corn oil', 'Plain Greek yogurt']

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

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