Zucchini, Kale and Leek Fritters

​naturalsweet recipes.com
​serves 4-6
 
Ingredients

• 1 medium Leek (about 2 cups), chopped
• ½ Zucchini Squash (about 1 cup)
• 2 1/2 cups Kale, chopped
• 3 Roasted Garlic Cloves, minced
• 1 teaspoon Sea or Pink Salt
• ½ teaspoon Black Pepper
• 3 Organic Eggs
• 1 cup grated Cheddar Cheese, divided
• ¾ cup Gluten-Free Panko Breadcrumbs, divided

 
Yogurt Sauce:

• ½ cup Yogurt
• 1 Tablespoon Chopped Leek
• ¼ teaspoon minced Garlic
• Zest of 1 Lemon
• 1 teaspoon Lemon Juice

Preparation

1. ​Starting by shredding the zucchini and leeks in a food processor until just shredded but not mushy. Place the mixture in a colander with a bowl underneath to allow mixture to drain for about 30 minutes to an hour.
2. In a small bowl, prepare the yogurt sauce by mixing all ingredients together in a bowl until combined.
3. Pre-heat oven to 375 degrees and line a baking sheet with parchment paper. Transfer the shredded zucchini and leek mixture to a large mixing bowl. In a small bowl, beat eggs and add the zucchini, leek mixture, ¼ cup breadcrumbs, ¾ cup cheddar cheese and the rest of the ingredients, reserving the remaining cheese and breadcrumbs. In a small plate or dish, combine the breadcrumbs and cheese. Form patties out of the mixture then coat both sides with the breadcrumb mixture. Place fritters on the baking sheet. Bake for 10 minutes, then remove from oven and carefully flip the fritters and bake for another 9-10 minutes until edges are crispy and fritters are golden. Serve with the yogurt dipping sauce.