Fritters:

2/3 cup uncooked quinoa

2 medium zucchini, peeled, finely grated (approximately 1 cup)

4 green onions, thinly sliced

1 garlic clove, finely minced

1/2 cup crumbled feta

2 large eggs, lightly whisked to break yolks

kosher salt, as desired

3 tablespoons vegetable oil

Cumin Yogurt Sauce:

2/3 cup plain Greek yogurt

1/4 teaspoon ground cumin

2 teaspoons lemon juice, from approximately half lemon

Method:

1.   In a food processor, add quinoa and process until finely ground, approximately 5 minutes.

2.   Meanwhile, using clean hands, squeeze as much water from the zucchini as possible. On a small baking sheet, spread zucchini in a thin layer. Using paper towels, press down to absorb excess moisture. Repeat with dry towels until as dry as possible.

3.   In a small bowl, add zucchini, green onions, garlic, crumbled feta, eggs, ground quinoa, and salt to season. Stir until evenly incorporated.

4.   In a heavy bottom fry pan over high heat, add 2 tablespoons vegetable oil and allow to heat, approximately 1 minute.

5.   Using a cookie scoop or kitchen spoon, scoop zucchini mixture into 2 tablespoon portions using your hands to shape them into a ball. Add them to the hot pan using a spoon to press them into a 1/4-inch thick round fritter. Repeat with the remaining mixture allowing at least 1-inch from one fritter to the next. If needed, do these in two batches adding more vegetable oil before the next addition. Cook until golden brown in color, approximately 2 1/2 minutes, before flipping and cooking the second side until also colored, an additional 1 – 2 minutes.

6.   Transfer to a paper towel lined plate and repeat with the remaining fritters.

To make the cumin yogurt sauce:

7.   In a small bowl, whisk together yogurt, cumin and lemon juice.  Adjust seasoning to taste with more lemon juice if desired.

8.   Serve fritters with a dollop of cumin yogurt sauce to finish.

Kitchen Note:  Feel free to add more cumin to the yogurt sauce and even cayenne pepper for a bite of heat.