Baked Greek zucchini fritters


2 medium sized zucchinis, grated
1/2 tsp. salt
2 tsp. granulated garlic
1 tbsp. olive oil
1 tsp. baking powder
1/4 tsp. black pepper
2 large eggs, beaten
3/4 cup feta cheese
2 tbsp. rolled oats
1 cup panko bread crumbs
2 scallions, sliced thinly
2 tbsp. fresh dill, chopped
fresh dill sprigs, garnish

Dipping Sauce Ingredients

1 cup sour cream
2 tsp. granulated garlic
1 tbsp. lemon juice
1 tsp. Greek seasoning
1/2 tsp. salt

Basic Preparation

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Using the large side of a box grater, grate the zucchini into a strainer. Salt the zucchini and mix evenly. Allow to sit while you work on the other ingredients.

Beat the eggs, olive oil, garlic, pepper, and lemon juice together until well combined. Now, Now, add the feta, scallions, and dill.  Again, mix well.

Using the back of a wooden spoon, press the excess moisture out of the grated zucchini. Place the zucchini into the wet mixture and fold together until well combined. Next, add the panko and rolled oats and continue to fold together until mixed well.

Place rounded spoonfulls of the mixture in to the parchment covered cookie sheet, leaving about one inch between the fritters. Bake at 350 degrees for 25-30 minutes, or until golden brown. Allow to rest for 5 minutes before serving. 

While the fritters are resting, mix all of the dipping sauce ingredients together in a small bowl. Place three fritters in the center of a small plate and top with sauce. Garnish with sprigs of fresh dill and enjoy. 

Yield: 8 servings
Preparation time: 20 minutes  
Cook time: 25-30 minutes
Calories: 190