Zucchini Walnut Fritters with Lemon - Mint Yogurt Sauce

These crunchy fritters have chopped walnuts and a lot of herbs. Can be served as a side dish with salmon or roasted chicken.



This Yogurt with Lemon and Mint sauce cools the heat from fiery curries, and adds richness to Zucchini Pancakes. You also can serve it on the salad.



Ingredients:

• 3 cups coarsely grated zucchini
• salt and freshly ground pepper as needed
• 1 cup chopped scallions
• 3 eggs, lightly beaten
• 1/2 cup oat bran
• 1/3 cup chopped dill
• 1/3 cup chopped parsley
• 2 Tbsp. chopped basil
• 2/3 cup chopped, toasted walnuts
• olive oil for pan
• capers for serving (optional)

For the sauce:

• 2 cups of yogurt 
• 2 garlic cloves, finely minced
• 2 Tbsp. fresh lemon juice
• 1/3 cup mint, minced
• 2 Tbsp. flat-leaf parsley, minced
• salt and freshly ground pepper as needed

Directions:

For the sauce: Combine the yogurt with all ingredients in a food processor and puree until smooth. Keep refrigerated until ready to serve.

Place the grated zucchini in the bowl. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. In a large bowl, combine the zucchini, scallions, eggs, oat bran, dill, parsley, basil, salt and pepper until evenly blended. Fold the walnuts into the zucchini mixture.

Add the oil to a skillet and heat over medium-high until the surface of the oil  shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into the hot oil. Fry until the fritters are golden brown and cooked through, about 3 - 4 minutes per side. Serve immediately with yogurt lemon sauce and capers.