INGREDIENTS

For the Fritters

• 1 lbs. zucchini, shredded

• 2 large carrots, shredded

• 1/4 cup all purpose flour

• 1/4 cup grated Parmesan cheese

• 1 large egg, slightly beaten

• 1/2 tsp. kosher salt

• 1/4 tsp. black pepper

• 1/2 tsp. garlic powder

• 1/4 tsp. onion powder

For the Sauce

• 1/2 cup full fat plain Greek yogurt

• 1/4 cup finely chopped mint leaves

• 1 cloves of garlic, minced

• Zest of 1/2lemon

• 1/2 TBSP freshly squeezed lemon juice

• Kosher salt and cracked black pepper, to taste

INSTRUCTIONS

For the Fritters

1. Combine shredded zucchini and carrot in a bowl and sprinkle with a pinch of salt. Stir to combine. Allow to sit for 5 to 10 minutes, then with your hands, squeeze out as much liquid as you can over the sink. Return to the bowl.

2. Add to bowl with zucchini and carrot, the remaining ingredients and stir to combine.

3. Over med/high heat, heat large skillet with 1 - 2 TBSP. olive oil until oil begins to shimmer. Spoon a heaping tablespoon into the pan for each fritter and flatten with the back of the spoon. Don't over crowd the pan!

4. Cook for 2-3 minutes, or until bottoms are golden brown and carefully flip.

5. Cook for another 2 - 3 minutes, then remove to a paper towel lined plate or paper towel lined baking sheet.

6. Sprinkle with a little more salt, if desired, and repeat the process with the remaining batter.

For the Sauce

1. Place all of the ingredients into a bowl or sealable container. Mix the ingredients thoroughly until everything is well blended. Taste and season to your preference.