Zucchini Mint Fritters with Mint Yogurt Dip

Ingredients 

1 cup (240 grams) full-fat Greek yogurt

½ cup plus 2 tablespoons (20 grams) mint leaves, chopped

½ seedless (100 grams) cucumber, grated

1 tablespoon (15 grams) fresh lemon juice

1 teaspoon (4 grams) salt, divided

3 medium (540 grams) zucchini, grated and squeezed dry

1 cup (120 grams) all-purpose flour

8 ounce block (226 grams) feta cheese

½ cup (16 grams) dill, chopped

2 cloves (10 grams) garlic, peeled and minced

2 large eggs

Olive oil, for pan-frying

Dip

1. Add yogurt, 2 tablespoons of the mint, grated cucumber, lemon juice, and ½ teaspoon salt into the Stand Mixer bowl with Flat Beater Accessory attached.

2. Beat the ingredients on medium speed until creamy. Scrape yogurt dip into a serving bowl and chill until serving.

Fritters

1. In the same Stand Mixer bowl (no need to rinse) combine zucchini, flour, feta, remaining ½ cup of the mint, dill, garlic, eggs, and remaining ½ teaspoon salt. Mix on low speed with the Flat Beater Accessory until combined, scraping sides of bowl if needed.

2. Heat 2-4 tablespoons of olive oil in a saute pan over medium-low heat. Scoop ¼ cup of zucchini mixture into oil, pressing into fritter shape, and let fry 3-4 minutes per side. Serve fritters with mint yogurt dip.

Pro Tip: Recipe can easily be made gluten free by swapping a gluten-free all purpose flour blend for the regular all purpose flour.