We aren’t sure how we came upon this recipe but it looked both easy and tasty, a combination we couldn’t refuse: Zucchini fritters with yogurt sauce.
By yogurt we mean plain yogurt and the overall dish was a bit bland — though dinner was saved by the delicious whipped yams which set off the tartness of the yogurt perfectly and a nice glass of Xplorador Malbec (which is especially good for the price).
Jen suggested adding corn to the fritters to add a bit of sweetness and I think some diced red pepper, jalepeno and slivered ginger would zip them up nicely.
Or a more interesting sauce, such as done for phase two for the not frittered fritters:
For lunch the next day, the zucchini cakes were sauced with a yogurt, tahini, garlic/pepper/salt and cilantro sauce and that was very good.