Zucchini fritters with tomato salad and garlic yogurt

• Using the large holes of a box grater, coarsely grate the zucchini.

Crack the eggs into a large bowl. Using a fork or whisk, lightly beat until just blended. Stir in the zucchini and season generously with salt and pepper. Crumble over the feta, add the panko and cornbread mix, and stir until just combined.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons butter (from your pantry) or oil until hot but not smoking. Working in batches, spoon in enough batter to form 3- to 4-inch fritters and cook, turning once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Add more butter or oil between batches if needed.

While the fritters are cooking, prepare the tomato salad and garlic yogurt.

• Cut the tomatoes in half.
• Rinse the black-eyed peas.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a medium bowl, stir together the tomatoes, black-eyed peas, half the Mediterranean lemon vinaigrette, and half the parsley; season to taste with salt and pepper.

In a small bowl, stir together the garlic yogurt and the remaining vinaigrette; season to taste with salt and pepper.

Transfer the fritters and tomato salad to individual plates and top the fritters with the garlic yogurt. Garnish the dish with the remaining parsley and serve.