Prep time: 15 minutes | Cooking time: 30 minutes | Makes: 10 small or 4 large patties

1. Mix the za’atar. In a mortar and pestle grind all the spices together. I like using a Japanese grooved mortar with a wooden pestle. There will be extra mix! Use it to top salads, yogurt, crackers, or vegetables!

2. Prep zucchini patties. Grate the zucchini and carrots; mince the garlic and chop the scallion. Place the zucchini in a colander to drain. In a spice or coffee grinder blend the oats into a flour. Then, squeeze as much water as possible out of the shredded zucchini. Mix all ingredients thoroughly in a bowl.

3. Make zucchini patties. If you’d like to keep the patties/fritters warm while you cook another component of your meal, turn the oven on low and place the patties on a baking sheet as you go along.

In a skillet melt your oil of choice (I’ve gone with coconut) and turn the heat to medium-low. Be very aware of your oil’s smoke point and make sure to keep the heat to a reasonable temperature.

Depending on the size patty you’d like, take a small amount of the mixture in your palms and create a ball. Flatten it out and place on the skillet. Cook for about 4-5 minutes on eat side or until golden brown. Flip a few times if you like. For a nice crispy edge, turn the heat up at the end and let each side cook for 1 minute.

4. Serve. These zucchini fritters go well with a variety of fixings. Garlic sauted kale and eggs, avocado and the mustard seed condiment, salmon and a yogurt dill sauce are just a few ideas, or on top of a big salad. They will keep for a few days and are pleasant cold or warmed up. Enjoy!

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