As preparation for our fall cooking series (coming in October) Janet of Be Well Asheville sent over the yummy recipe for me to share with you. It’s easy and quick. Enjoy!
Squash and Feta Fritters
- Using the large holes on a grater, shred the squash. Squeeze excess liquid from the squash and discard the liquid. Combine squash, feta, breadcrumbs, herbs and egg in a bowl. Divide the mixture into 12 patties.
- Heat a nonstick skillet or griddle over medium heat. Coat both sides of the patties lightly with cooking spray. Cook them for 3 minutes on each side (or until lightly browned). Serve warm with Lemon Dill Yogurt Sauce.
- Blend all ingredients together. Refrigerate until served. Best if mixed ahead so ingredients are allowed to “marry”.
- 3 medium sized yellow squash
- 2/3 c. crumbled feta cheese
- ½ c. Panko breadcrumbs
- ¼ c. chopped fresh herbs (I use basil, cilantro or parsley)
- ¼ tsp. ground black pepper
- 1 large egg, lightly beaten
- Cooking SprayLemon Dill Yogurt Sauce (see below)
Lemon Dill Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh dill
- White pepper and salt to taste
- Blend all ingredients together. Refrigerate until served. Best if mixed ahead so ingredients are allowed to “marry”.