In a large bowl, add the shredded zucchini, feta, green onions, 4 tablespoons herbs, eggs, garlic, black pepper and breadcrumbs. Mix together well. If the mixture seems wet, add a tablespoon or two more of breadcrumbs. Cover and refrigerate for at least 30 minutes.
Heat ¼ inch of oil in a 12-inch nonstick skillet over medium heat. Place 2 tablespoons of zucchini mixture into the oil and gently spread out slightly to form a 2-inch patty. (You should be able to fit about 6 fritters in the skillet at a time.) Fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Repeat with the remaining mixture.
To prepare the dipping sauce, in a small bowl, combine yogurt, milk, remaining 2 tablespoons herbs, lemon zest and juice, and remaining ¼ teaspoon salt.
Serve zucchini fritters with yogurt dipping sauce and lemon wedges on the side.
Spicy Creamy Gazpacho is bursting with fresh tomatoes, making it a cool appetizer or late-summer supper. (Meredith Deeds/For the Minnesota Star Tribune)
Quick, easy and satisfying, this late-summer tribute to tomatoes is wonderful thing to have on hand for a party or a light supper. Gazpacho’s flavor tends to become a bit muted after it chills, so make sure to taste and re-season before serving, if necessary. From Meredith Deeds.
Dining and Cooking