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.
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!
Michele L. Seattle, WA
Judy H. Marblehead, MA