1 bunch parsley, chopped (reserve ¼ cup for dipping sauce)
1 bunch dill, chopped (reserve ¼ cup for dipping sauce)
Salt/pepper to taste
1/2 cup flour
2 eggs
¼ cup mayo
1/2 cup sour cream
2 tbsp Dijon mustard
Chopped dill/parsley
Salt/pepper to taste
Hot sauce to taste
Directions
In a medium bowl mix together zucchini, squash, carrot, red onion, garlic, parsley/dill, salt/pepper, flour, and eggs.
Heat your griddle to medium low. Add oil of choice down on the griddle and using an ice cream scoop, drop down the fritters and flatten with the back of the scoop. Allow the fritters to cook for 3-4 minutes then flip. Once each side is golden brown, remove from griddle and place on the warming rack.
In a small bowl mix together the dipping sauce with ingredients listed above.
