Zucchini Cakes with Citrus Yogurt

No one is perfect and this is certainly the case of my ability to meal plan. Sometimes things just don not turn out as planned. I had a great number of Zucchini I need to use and my go to dish for this ingredient was out for this week. My mom told me of a recipe kolokeftetheis, basically at zucchini meatball. Of course Helen's (my mom) version called for either feta or myzethra and since I have neither (cut me some slack, we go through the stuff like candy) I used parmesan. I was not very motivated to make this but was very pleased with the outcome. I like the texture and flavor and the yogurt with zest was excellent. I will certainly make this again especially in summer when zucchini is plentiful.

For the Fritters:

5-6 medium zucchini

1 large egg

2 tablespoons minced italian parsley

1 tablespoon minced fresh dill

1/2 tablespoon minced fresh thyme

3 tablespoons minced shallot

1/4 cup grated parmesan

1/4 dried bread crumbs

Enough olive oil to pan fry these babies

Salt and pepper

Grate zucchini and please in a mesh strainer, place over a bowl. Add a few pinches of salt and let the zucchini hang out for about an hour. Using a piece of plastic wrap, press down and remove as much water as possible. Meanwhile, combine the parsley, dill, thyme, shallots, parmesan and bread crumbs. Once the zucchini feel most dry combine with the other items and combine with the egg. Heat the olive oil in a shallow saute pan. Form mixture into small cakes and saute until golden brown about 2-3 minutes on each side. Serve with citrus yogurt.

For the Citrus Yogurt:

1 cup Fage or any Greek style yogurt

Zest of one small lemon

Zest of one small orange

Pinch of kosher salt

Gently mix all ingredients and serve with zucchini fritters