Author Notes
The crispy, warm fritters dipped in cool yogurt sauce make for an afternoon of ultimate relaxation in a serene summer setting —Twin Tastes
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Ingredients
- Lemon and Dill Dipping Sauce
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16 ounces
Greek yogurt
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1 tablespoon
olive oil
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1 tablespoon
fresh lemon juice
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1/2 teaspoon
lemon zest
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1 teaspoon
chopped dill
- Zucchini Fritters
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2
zucchinis grated
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1/2 cup
crumbled feta
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1 tablespoon
fresh mint
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1 tablespoon
fresh dill
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1/4 teaspoon
lemon zest
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1
large egg, beaten
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4 tablespoons
Panko breadcrumbs
-
1/2 cup
all-purpose flour
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Pinch
salt and pepper
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1/4 cup
canola oil
Directions
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Grate the zucchini and place in a colander. Add 1 t of salt and let the water drain from the zucchini, about 15 minutes.
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In a bowl, mix the drained zucchini, feta, mint, dill, lemon zest, salt and pepper.
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Stir in the beaten egg.
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Add the breadcrumbs and flour, and stir to create a batter. The batter should be more wet than sticky.
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Pour the canola oil into a medium-sized pan over medium-high heat. When the oil is hot, gently place large spoonfuls of the batter into the pan allow to spread like pancakes.
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Cook until golden brown, about 3 minutes on each side.
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Remove from heat, place on a paper-lined plate to soak up the excess oil, and continue with the remaining batter
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Serve warm with the dipping sauce
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