Courgette-Cheddar Fritters with Yoghurt Herb Sauce

Serves
4
Ingredients

For Fritters:

1 large courgette, grated on the large holes of a box grater

1 leek, halved lengthwise, washed, and thinly sliced

60g grated white Cheddar cheese (2 ounces)

60g dry bread crumbs or panko

15g fresh cilantro, chopped

1 egg beaten

1 jalapeño pepper, seeded and minced

½ teaspoon fine sea salt

¼ teaspoon black pepper

2 tablespoon preferred vegetable oil

For Yoghurt Sauce:

145g FAGE Total, FAGE Total 2% or FAGE Total 0%

60ml olive oil

15g packed chopped cilantro

2 green onions, finely chopped

2 tablespoon minced chives

2 tablespoon minced parsley

1 tablespoon fresh lemon juice

1 teaspoon fine sea salt

1 garlic clove, chopped

    Steps
  1. Fritters: Place courgette in a thin kitchen towel and squeeze out as much moisture as possible.
  2. Transfer courgette to a large bowl. Add leek, Cheddar, bread crumbs, cilantro, egg, jalapeño, salt, and pepper and mix well.
  3. In a large nonstick skillet heat oil over medium. Form small portions using the courgette mixture and place in skillet, flattening the mixture slightly into cakes. Fry until golden brown, about 2 minutes, then flip and brown the second side, about 2 minutes more. Transfer to a rack set over a baking sheet and fry remaining fritters.
  4. Yoghurt Sauce: In a blender combine FAGE Total, oil, cilantro, green onion, chives, parsley, lemon juice, salt, and garlic and blend until smooth.
  5. Serve fritters warm with Yoghurt sauce.