ZUCCHINI AND FETA FRITTERS

FOR THE ZUCCHINI CAKES

2 medium zucchini — , trimmed, peeled and grated

1 tsp salt

1/4 tsp black pepper

1 garlic clove — , pressed

1 tbsp olive oil

1 tsp baking powder

2 tbsp chopped dill — (fresh or frozen)

2 large eggs

1 cup crumbled feta cheese

3/4 cup breadcrumbs — (I used Panko)

FOR THE YOGURT SAUCE:

1 cup Greek yogurt

1/2 small garlic clove — , pressed

salt to taste

1-2 tsp chopped dill

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FOR THE ZUCCHINI CAKES:

Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid.

After 20 minutes squeeze out as much liquid out of the zucchini as you can.

Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.

In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.

Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.

Bake at 350 F until golden - for 20-30 minutes.

FOR THE SAUCE:

Combine all ingredients in a bowl and serve with zucchini cakes.

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