http://allenneighborhoodcenter.org/wp-content/uploads/2021/08/Summer21-Th-Week-13.pdf

Fritters:
1/2 cup flour
2 eggs
1/4 cup chopped Veggie Box onions
2 tbsp grated cheese
2 cups coarsely shredded zucchini/eggplant
1 tsp salt
1/2 tsp baking powder
1 cup canola oil, for frying

Sauce:
1/2 cup sour cream
1 1/2 tbsp Dijon-style mustard
1 tbsp lemon juice
2 1/2 tsp chopped fresh Veggie Box dill

1/2 cup flour 2 eggs 1/4 cup chopped Veggie Box onions 2 tbsp grated cheese 2 cup s coarsely shredded zucchini/eggplant 1 tsp salt 1/2 tsp baking powder 1 cup canola oil, for frying 1/2 cup sour cream 1 1/2 tbsp Dijon-style mustard 1 tbsp lemon juice 2 1/2 tsp chopped fresh Veggie Box dill

Thoroughly mix flour, eggs, onions and cheese with grated eggplant and squash. Add salt and baking powder and mix again. Heat about an inch of canola oil in a large frying pan over medium-high heat. To test the oil, dip the handle of a wooden spoon in the oil. If little bubbles rapidly appear around the base of the spoon, the oil is ready. Using a 1/4 cup measuring cup, carefully drop batter into oil. Using a spatula, flatten the fritter so that it is no more than ¾ inch thick. Fry on each side until golden brown, about 5-6 minutes. Remove from oil and put on paper towels to drain excess oil. The middle should be thoroughly cooked. Whisk together the sauce, and enjoy!