Garden Fritter Stack with Basil Yogurt

By Chef Stacy Maple

 

Ingredients

½   Medium Zucchini, grated

½   Medium Yellow Squash, grated           

¼   Medium Red Onion, grated                     

¼ C   Sun dried Tomato, julienne

¼ C   Parmesan Cheese, grated

1 TB   Pine Nuts

 

2 TB   Egg White

 

½ C   Flour

 

½ tsp   Baking Powder

 

½ tsp   Salt

 

¼ tsp   Cracked Black Pepper

 

½ C   Greek Yogurt

 

1 TB   Fresh Basil, chiffonade

 

 2 TB   Canola Oil

Directions:

Step 1

In medium mixing bowl, combine first 7 ingredients.  In separate bowl, mix together flour, baking powder, salt and pepper.  Stir dry mixture into grated veggies until fully incorporated. 

Step 2

In small bowl, mix together yogurt and fresh basil.  Set aside.

Step 3

In non-stick skillet, heat oil on medium high.  Once oil is hot, spoon 1/4 cup of fritter mixture into skillet  Flatten the fritter mixture like a pancake.  Flip fritter once edges are golden brown.  Reduce heat to medium and brown other side of fritter.  Remove fritter with spatula and place on cooling rack lined with paper towel to blot oil.

 Step 4

Serve Fritters stacked one on the other, like pancakes. Top fritter stack with dollop of basil yogurt.  Enjoy!