Squash Fritters

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 teaspoon sea salt
• 3 cups zucchini
• 1 medium yellow onion, grated
• 1 tablespoon fresh dill
• 1 tablespoon parsley
• 1 tablespoon mint
• 3 eggs, lightly beaten
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 ounces crumbled feta, dry
• 1/2 cup flour
• 1/4 cup canola oil (for frying)
• 6 ounces plain thick yogurt (greek style is best)
• 1 lemon, juice and zest of

Recipe

• 1 salt zucchini and onion lightly and set in a colander over a bowl.
• 2 squeeze out excess liquid. mix with dill, parsley, mint, eggs, paprika, salt, pepper and feta in a bowl. gradually add flour. mixture should be like a thick batter.
• 3 heat 2 to 3 tablespoons oil in a frying pan to medium high. drop a teaspoon or tablespoon of the mixture into the hot pan. (space them out so you can flip them and cook in batches according to the size of the pan.).
• 4 turn when browned on one side (about 2 minutes) and cook on the other side until lightly browned and slightly firm. (be careful not to burn the fritters.) carefully lift with a spatula and set onto paper towels to absorb the excess oil. as you cook more fritters, add more oil.
• 5 mix yogurt with dill and lemon and a little salt, if you wish. serve on trays with dollop of yogurt and dill garnish, or on small plates.