ZUCCHINI FRITTERS WITH YOGURT DIP

Zucchini fritters with yogurt dip image

Provided by Melissa Keys

Time 35m

Number Of Ingredients 17

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14 oz 2-3 zucchini
1 garlic crushed
3 scallions finely sliced
4 1/2 oz feta chesse (crumbled)
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh mint
1 Tbsp finely chopped fresh dill
1/2 tsp freshly grated nutmeg
2 Tbsp all purpose flour
pepper to taste
2 eggs
2 Tbsp olive oil
1 lemon, cut in to quarters to garnish
FOR THE DIP
1 1/4 c strained plain yogurt
1/4 cucumber, diced
1 Tbsp finely chopped fresh dill pepper

Steps:

1. Grate the zucchini straight on to a clean dish towel and cover with another. Pat well and let stand for 10 minutes until zucchini are dry.
2. Meanwhile, to make the dip, mix the yogurt , cucumber, dill, and pepper to taste in a serving bowl. Cover and let chill.
3. Tip zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmeg, flour, and pepper to taste. Beat eggs in a separate bowl and stir into the zucchini batter - the batter will be quite lumpy and uneven but this is fine.
4. Heat the oil in a large, wide pan over medium heat. Drop 4 Tbsp of the batter into the skillet, with space in between and cook for 2-3 minutes on both sides. Remove, drain on paper towels, and keep warm. Cook the second batch of fritters in the same way. ( there should be 8 fritters total)
5. Serve the fritters hot with the dip, garnished with lemon quarters.