Zucchini-Yogurt-Mint Fritters

By á-8242

Ingredients

• 2 medium-large zucchini, about 20 ounces, grated
• 1 large egg, whisked
• 3 scallions, finely chopped
• 2 tablespoon chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/3 cup plain whole milk yogurt, Greek yogurt, or labneh (see above)
• 1/2 teaspoon baking powder
• 1 to 1 1/2 About 1 to 1 1/2 cups flour
• Salt and freshly ground black pepper
• Safflower or canola oil for cooking
• Lemon wedges for serving
• Yogurt-Tahini Sauce, Yogurt-Cucumber-Mint Sauce or Labneh, for serving
• Note: You can make the batter several hours ahead of time; cover and refrigerate until ready to cook. Serve with lemon wedges and the Yogurt-Cucumber-Mint Sauce or the Yogurt-Tahini Sauce.

Preparation

Step 1

In a large bowl mix the zucchini, egg, scallions, parsley, mint, yogurt, and baking powder. Add 1 cup of the flour and stir to create a batter. If the zucchini was watery and the batter looks thin add an additional few tablespoon of flour. Season with salt and pepper.

Heat a large heavy skillet (cast iron is ideal) over medium-high heat. Add enough oil to thoroughly coat the skillet. Add a large heaping tablespoon of batter to the pan to create a 2-inch fritter. Repeat being careful not to crowd the skillet. Cook each fritter about 3 to 4 minutes on each side or until golden brown and cooked through. Test one to make sure it’s cooked all the way through. Serve hot with lemon wedges and the sauce of your choice.