Courtesy of Jamie Goodman of The Hot Plate.
Directions for: Zucchini and Feta Fritters with Yogurt Dip
Ingredients
Yogurt Dipping Saucecup (175 mL) Greek yogurt
2 Tbsp (30 mL) water (approx.)
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) fresh parsley, finely chopped
1 Tbsp (15 mL) fresh dill, finely chopped
1 Tbsp (15 mL) lemon juice
1 clove garlic, minced
salt and pepper, to taste
Zucchini Fritters2 lb(s) (1 kg) zucchini, coarsely grated
1 Tbsp (15 mL) kosher salt
1 large red onion, finely chopped
3 cloves garlic, minced
1 Tbsp olive oil
cup (175 mL) feta, crumbled
cup (60 mL) parsley, finely chopped
cup (60 mL) dill, finely chopped
2 tsp (10 mL) ground cumin
1 egg, beaten
salt and pepper, to taste
flour
canola oil
Directions
Yogurt Dipping Sauce1. Add yogurt, water, mustard, parsley, dill, lemon juice, garlic, salt and pepper. Thin with 1 teaspoon (5 mL) water if needed.
Zucchini Fritters1. Sprinkle grated zucchini with kosher salt. Transfer to colander and let stand for 1 hour. Squeeze out excess moisture. Meanwhile, heat olive oil in small skillet set over medium heat. Add onion and garlic. Cook, stirring, for 4 to 5 minutes, or until translucent and softened. Cool completely.
2. In a large bowl, combine zucchini, onion mixture, feta, parsley, dill, cumin, egg, salt and pepper. The mixture will be soft and sticky. Shape heaping tablespoons of zucchini mixture into a patty. Dredge in flour. Transfer to baking tray lined with parchment.
3. Pour enough oil to come about 1-inch (2.5 cm) up the sides of the pan. Heat set over medium-high heat. Shallow fry patties in batches, for 1 to 2 minutes per side or until golden brown all over. Drain on paper towel. Serve with Yogurt Dipping Sauce.
4. Test Kitchen Notes: If desired, fry fritters in olive oil for added flavour.
See more: Appetizer, Eggs/Dairy, Fry, Herbs, Side, Snack, Vegetables, Vegetarian