Zucchini Frittelle


I’m sure you’ll enjoy this tasty summer recipes, now that Zucchinis are in season available at your favorite Farmers Market.

Yogurt topping sauce:

  • 4 oz of My Artisano Foods Plain Yogurt 
  • 1 tablespoon of chopped Mint Leaves

Frittelle (Cakes):

  • 1  pound zucchini grated
  • 1/4 pound carrot grated
  • 1/2 pound of crumbled My Artisano Foods Mediterranean Cheese
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 3 tablespoons finely chopped fresh chives
  • 1 tablespoon cornstarch
  • Freshly ground black pepper
  • 1/3 cup canola oil
PreparationFor Yogurt topping sauce:
Mix My Artisano Foods 
Plain Yogurt with chopped mint leaves and leave few whole leaves for garnish. Set aside.For frittelles:
Place grated zucchini and carrot in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, Mediterranean cheese, chives, and cornstarch; season with salt and pepper.
Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve topped with the Yogurt sauce and garnished with the mint leave.DO AHEAD: Frittelles can be made 30 minutes ahead. Keep warm in a 200°F oven.