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Zucchini Fritters with Caper Yogurt Sauce
Jose Andres
Ingredients
  • subheading: For the caper-yogurt sauce:
  • ⅔ cup Greek yogurt
  • 1 teaspoon caper brine, plus 1 tablespoon capers
  • ¼ teaspoon orange blossom water
  • Pinch kosher salt
  • ¼ teaspoon dried mint
  • Extra-virgin olive oil
  • subheading: For the fritters:
  • 2 cups shredded zucchini
  • 3 scallions, thinly sliced
  • 1 tablespoon chopped parsley
  • 2 teaspoons chopped mint
  • 1 teaspoon dried oregano
  • ⅓ cup panko bread crumbs
  • 2 ounces Kefalograviera cheese, grated or shredded
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon freshly ground white pepper
  • ½ teaspoon kosher salt
  • 2 large egg whites
  • 2 tablespoons canola oil, plus more if needed
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