Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip

kqed.org
Makes about 16 fritters; serves 6 to 8
Ingredients
Yogurt-herb dip

• 3/4 cup (7 oz) plain whole milk Greek yogurt
• 1 tbsp each finely chopped fresh mint, and chives (or use the top of your green onions)
• Juice of 1/2 large Meyer lemon
• Pinch of kosher salt

Fritters

• 1 1/4 lbs zucchini (about 4 medium), trimmed
• Kosher salt
• 1 1/2 cups fresh bread crumbs
• 3 large eggs, lightly beaten
• 6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)
• 1/4 cup chopped green onions
• 2 tbsp finely chopped fresh mint leaves
• 1/4 cup canola or vegetable oil

Preparation

1. To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.
2. Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the breadcrumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.
3. Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.
4. Serve hot with the yogurt-herb sauce alongside.

​