These crispy cheese and veggie fritters will satisfy every comfort food craving.
Courtesy of Jamie Goodman of The Hot Plate.
Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Yogurt Dipping Sauce
Add yogurt, water, mustard, parsley, dill, lemon juice, garlic, salt and pepper. Thin with 1 teaspoon (5 mL) water if needed.
Sprinkle grated zucchini with kosher salt. Transfer to colander and let stand for 1 hour. Squeeze out excess moisture. Meanwhile, heat olive oil in small skillet set over medium heat. Add onion and garlic. Cook, stirring, for 4 to 5 minutes, or until translucent and softened. Cool completely.
In a large bowl, combine zucchini, onion mixture, feta, parsley, dill, cumin, egg, salt and pepper. The mixture will be soft and sticky. Shape heaping tablespoons of zucchini mixture into a patty. Dredge in flour. Transfer to baking tray lined with parchment.
Pour enough oil to come about 1-inch (2.5 cm) up the sides of the pan. Heat set over medium-high heat. Shallow fry patties in batches, for 1 to 2 minutes per side or until golden brown all over. Drain on paper towel. Serve with Yogurt Dipping Sauce.
Test Kitchen Notes: If desired, fry fritters in olive oil for added flavour.