Corn & Zucchini Fritters with Herb Yogurt Sauce

Thaw 3/4 cup of frozen corn by placing it in a colander and running under cool water for 2 minutes. Drain well and pat dry with paper towels.

Grate 1 medium zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.

Finely chop 2 green onions, 2 tablespoons of fresh parsley, and 1 tablespoon of fresh dill. Set aside 1 teaspoon each of parsley and dill for the yogurt sauce.

In a medium bowl, whisk together 1/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In a separate large bowl, beat 1 large egg. Add the drained corn, squeezed zucchini, chopped green onions, parsley, dill (except the reserved portions), and 2 tablespoons crumbled feta cheese.

Add the flour mixture to the vegetable mixture and stir until just combined. The batter should be thick but still slightly wet. If it's too dry, add 1-2 teaspoons of water.

For the herb yogurt sauce, mince 1 clove of garlic and finely dice 1/4 small cucumber. In a small bowl, combine 1/3 cup Greek yogurt, 1 teaspoon lemon juice, minced garlic, diced cucumber, and the reserved herbs. Season with a pinch of salt and pepper. Refrigerate until ready to serve.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. When hot, drop 1/4 cup portions of the fritter batter into the pan, flattening slightly with the back of a spoon. Cook 3-4 fritters at a time, depending on your pan size.

Cook fritters for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate.

Serve the fritters warm with the herb yogurt sauce on the side and a small salad made with 1 cup of mixed greens and 4 halved cherry tomatoes.