Cornmeal Zucchini Fritters

Ingredients

• 2 medium zucchini (grated)
• 2 tbsp olive oil
• 1 large egg
• 1/3 cup cornmeal
• 1 tbsp honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/4 tsp crushed red pepper
• 1 cup plain Greek yogurt
• Juice of half a lemon
• 1 tsp fresh dill
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

Instructions

1. 1

   Grate two rinsed medium zucchini with the large holes of a box grater.

2. 2

   Squeeze the excess moisture from the grated zucchini by wrapping it in a clean dish towel and gently pressing the extra liquid out.

3. 3

   Heat two tablespoons of olive oil in a cast iron skillet over medium high heat.

4. 4

   Transfer zucchini to a large bowl and add egg, cornmeal, honey salt, pepper, garlic powder, mustard powder and red pepper flakes. Stir with a wooden spoon to incorporate all ingredients.

5. 5

   Use a cookie scoop or a spoon to transfer fritter batter to heated skillet. Allow fritters to cook 2-3 minutes until golden brown and crispy on the bottom. Flip and cook an additional 2-3 minutes until browned and crispy on the other side.

6. 6

   Transfer cooked fritters to paper towel lined plate to drain excess oil.

7. 7

   In a medium bowl, combine yogurt, lemon juice, salt, pepper, garlic powder and dill. Using a fork or small whisk, stir until all ingredients are incorporated.

8. 8

   Serve fritters warm with yogurt dill sauce on the side for dipping.