We tend to save this recipe for the heat of the summer when our garden is bursting with zucchini. Served with a homemade yogurt sauce, these nourishing fritters are a seasonal treat.

STEP ONE – Preparations

1. Get out a cheese grater and a colander.
2. Get out a large bowl, a large frying pan, and a serving platter.
3. Get out a small bowl.

STEP TWO – Make the Fritters

Ingredients:

4 cups grated zucchini (2 large whole)
1 tablespoon extra-virgin olive oil
1 cup panko breadcrumbs
½ cup parmesan cheese, grated
½ small onion, peeled and minced
2 large eggs
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon fine sea salt
½ teaspoon ground pepper

Instructions:

1. Toss the grated zucchini with salt and place in a colander.
2. In the large bowl, combine the oil, breadcrumbs, parmesan cheese, onion, eggs, garlic, paprika, salt, and pepper.
3. Use your hands or a paper towel to squeeze as much liquid out of the zucchini as possible.
4. Add to the bowl and incorporate by hand. If the batter is too wet, add more breadcrumbs.

STEP THREE – Cook the Fritters

Ingredients:

3 tablespoons canola oil

Instructions:

1. In the large frying pan, heat 2 tablespoons of canola oil over medium-high heat.
2. Shape the batter into 12 large fritters.
3. Cook 6 fritters at a time for 15 minutes on each side until crispy and golden brown.
4. Transfer the fritters to the serving platter.
5. Heat the rest of the oil and cook the remaining fritters.

STEP FIVE  – Make the Yogurt Sauce

Ingredients:

½ cup sour cream
½ cup plain yogurt
¼ cup fresh lemon juice
1 tablespoon minced fresh parsley
½ teaspoon hot sauce
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon fine sea salt
½ teaspoon ground pepper

Instructions:

1. In the small bowl, combine the sour cream, yogurt, lemon juice, parsley, hot sauce, garlic powder, paprika, salt, and pepper.
2. Adjust the seasoning to taste and refrigerate until ready to serve with the fritters.

Recommended Serving Size: 3 fritters with 2 tablespoons sauce

Exchanges: 1 starch, 1 veg, 2 fat