Zucchini fritters with tomato salad and garlic yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Zucchini fritters with tomato salad and garlic yogurt

Zucchini fritters with tomato salad and garlic yogurt

Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Family-Friendly, <600 Calories

2 Servings, 540 Calories/Serving

20 Minutes

Our take on the Greek zucchini fritters known as kolokithokeftedes are lighter than the original. A lemony tomato salad and garlicky yogurt turn them into a full meal. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic zucchini or other summer squash
  • 2 eggs
  • 6 tablespoons crumbled feta
  • ¼ cup panko
  • Sunbasket cornbread mix (cornmeal - all-purpose flour - sugar - baking powder - kosher salt)
  • 6 ounces organic grape or cherry tomatoes
  • ½ cup cooked black-eyed peas
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
  • Sunbasket garlic yogurt (Greek yogurt - garlic)
Ingredient IQ

Black-eyed peas are so named because of their unique black speck, but they also happen to be great for eye health, thanks to their high levels of beta-carotene, the same compound that makes carrots and sweet potatoes so good for your eyes.

Nutrition per serving

Calories 540, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 690mg (30% DV), Total Carb. 48g (17% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 6g Added Sugars, 12% DV), Protein 21g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the fritter batter; cook the fritters

  • 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.

2

Make the tomato salad; finish the 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.

Serve

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.

Kids Can!
  • Rinse the black-eyed peas.
  • Strip the parsley leaves.
  • Assemble the tomato salad.
  • Finish the garlic yogurt.
  • Garnish with the parsley.