Morning made better

These zucchini fritters with yogurt dip are great on their own or as part of a mezze plate for a full meal.  If you are low on zucchini, substitute riced cauliflower or broccoli for an equally delicious fritter.


  • 1 cup Unsweetened Plain Cashewmilk Yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, plus an extra 2 tablespoons for frying
  • 1 small garlic clove, minced
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon fresh dill, minced
  • Salt and pepper to taste
  • 2 cups grated zucchini, approximately 2 medium zucchini
  • ½ cup vegan feta, crumbled
  • ¾ cup garbanzo flour
  • ¼ cup cold water
  • 1 teaspoon salt
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves
  • Pepper to taste


  • Grate the zucchini and squeeze out as much water as possible using paper towels or a cheese cloth.
  • In a small bowl, combine Forager Project Cashewmilk Yogurt, lemon juice, 1 tablespoon olive oil, garlic, paprika, cayenne pepper, fresh dill and salt and pepper to taste. Put in the fridge to chill.
  • In a large bowl, mix the garbanzo flour, water, olive oil, salt, garlic, fresh herbs and pepper. Once well combined, add the zucchini and crumbled feta and mix again. Divide the batter into 6 patties.
  • Heat a large low-rimmed skillet over low to medium heat and add olive oil. Place the patties on the pan and cook to a crispy golden brown, about 4-5 minutes on each side. Top with sauce and enjoy!
zucchini fritters vegan