I made these to go along side my quinoa patties, the combination of the two go quite nicely together. If you’re serving these on their own I strongly suggest making the yogurt sauce to accompany them if you’re not planning on taking them to school or work. Sliced cucumber goes very well layered on top of the fritter and finished with a dollop of yogurt sauce.

2 zucchinis, grated

1/2 onion, finally chopped

1/2 cup whole wheat pastry flour

1/2 jalapeño

2 eggs

salt

pepper

olive oil

a pinch cumin

Mix everything together in a mixing bowl until completely incorporated with each other.

Heat a cast iron skillet (if available) over medium high heat with enough olive oil to give the pan a good layer of oil. Spoon about 2-3 tablespoons of the fritter min into the hot oil. Cook until lightly browned on one side, flip and cook until brown on the other side. Serve warm with yogurt sauce.

Yogurt sause

1/2 cup greek yogurt

2 tablespoons olive oil

salt

pepper

Mix everything in a small bowl.