Fritters, as fun to say as they are to eat, are a great way to get a healthy serving of veggies into those picky eaters' bellies. JBG zucchini and jalapeños, 2 sauces, and dill flowers from my herb garden came together to make these punchy and flavorful fritters served with bow-ties dressed in carrot top pesto to make a filling and delicious meal. I can't wait to make these again and play around with different cheese/herb/sauce combinations! 

Ingredients:

1 large zucchini 
1/2 cup feta crumbles
1 jalapeño diced (with or without seeds)
1 green onion chopped (whites and greens)
1 egg
2 tbs. flour
salt to taste
dill flower to garnish
Bulgarian yogurt & chipotle mayo to garnish 
Olive oil 

Directions:

Grate the zucchini onto a clean dish cloth, then wring out as much liquid as humanly possible. In a bowl, mix everything but the garnishes. Heat several good glugs of olive oil in a pan on medium high. Once the oil is hot, make round patties out of your mix and carefully place in the skillet. Cook about 4 minutes, or until golden crispy on each side, then drain on a paper towel. This recipe makes 4 fritters but could easily be doubled or tripled. Garnish with the sauces and dill flowers. Side of pesto pasta optional, but highly recommended.