Vegetable Fritters with Creamy Dipping Sauce

Creamy Dipping Sauce
1/2 cup Yogurt Plain Greek Yogurt, non-fat
1 tsp Parsley, dried
1/2 tsp Garlic powder
1/4 tsp Thyme, ground
1/4 tsp Basil
1/8 tsp Onion powder

Fritters
2 cups grated Zucchini
2 cups grated Carrots
1 Green Onion, green part only, diced small
2 cloves Garlic, minced
2 tbsp Shredded Asiago (Parmasean or Romano would work, too)
2 large Eggs
2/3 cup all-purpose flour
1 tbsp Extra Virgin Olive Oil

Using a large-holed grater, grate 2 cups of zucchini into a large sized bowl. Toss with a dash of salt and let it sit for 15 minutes. Squeeze as much of the liquid out of the zucchini as you can (Don't skip this step! It will make them cook up crispier on the outside!)

While zucchini is resting, combine all dipping sauce ingredients in a small bowl. Stir to thoroughly incorporate all the herbs and spices, and add salt and pepper to taste.

Grate 2 cups of carrots into the bowl with the zucchini. Add onion, garlic, cheese, eggs, and flour. Mix to thoroughly incorporate and form a batter.

Heat oil in a skillet over medium-high heat. Once oil is to temperature, use an ice-cream scoop to scoop fritter batter into the pan, and press gently to flatten into a uniformly thick disk. Allow fritter to cook fully on one side (so that it's browned and crisp on the outside), then flip and finish cooking (2-3 minutes per side). Drain on a paper towel and press the top with a second paper towel. Sprinkle with a bit of salt while still hot, if desired.

Serve hot with dipping sauce on the side.



Serving Size: Makes 8 fritters

Number of Servings: 4

Recipe submitted by SparkPeople user SHANAN187.