Cauliflower & Squash Fritters with Mint & Feta Dip Recipe

In a large bowl, combine the grated cauliflower, grated zucchini, flour, green onions, minced garlic, cumin, paprika, salt, and black pepper. Mix well.

Add the beaten eggs to the cauliflower mixture and stir until everything is well combined.

Heat vegetable oil in a large skillet over medium heat.

Spoon about 2 tablespoons of the cauliflower mixture onto the skillet and press it down slightly to form a fritter. Repeat with the remaining mixture, leaving some space between each fritter.

Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and transfer to a plate lined with paper towels to drain excess oil.

To make the mint and feta dip, combine Greek yogurt, crumbled feta cheese, chopped mint leaves, lemon juice, salt, and pepper in a bowl. Stir well until all the ingredients are well incorporated.

Serve the cauliflower and squash fritters warm with the mint and feta dip on the side.