Zucchini Fritters with Yogurt Dip

I am always looking for new vegetarian dishes, so when I came across a vegetarian book for only $5 I bought it. I have made about five recipes from the book so far and have liked all of them. I made these as a side to go along with baked chicken. I did not use a skillet to make the fritters, I cut out all of the oil by making them on my cast iron skillet. This makes enough for 4 people.

• 2-3 zucchini
  
• 1 garlic clove, crushed
• 3 scallions, finely sliced
• 4 1/2 oz feta cheese, crumbled
• 2 Tbsp. fresh parsley, finely chopped
  
• 1 Tbsp. fresh dill, finely chopped
• 1/2 tsp. nutmeg
• 2 Tbsp. flour
• pepper
• 2 eggs
• 2 Tbsp. olive oil

Yogurt Dip

• 1 1/4 c. lot fat plain yogurt
• 1/4 cucumber, diced
• 1 Tbsp. fresh dill, finely chopped
• pepper
  

1. Grate the zucchini into a clean dish towel and cover with another. Pat well and let stand for 10 minutes until zucchini are dry.
   
2. Meanwhile, to make the dip, mix the yogurt, cucumber, dill and pepper in a serving bowl. Cover and let chill.
   
3. Tip the zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmegs, flour and pepper. Beat eggs in a separate bowl and stir into the zucchini mixture- the batter will be quite lumpy and uneven but this is fine.
4. Heat the oil in a large, wide pan over medium heat. Drop 4 tablespoonfuls of the batter into the skillet, with space in between and cook for 2-3 minutes on each side. Remove, drain on paper towels and keep warm. Cook the second batch of fritters the same way. (There should be eight fritters total.)
5. Serve the fritters hot with the dip.