Zucchini Fritters

Drizzle a bit of olive oil in a skillet. Slice thinly the zucchini and saute until translucent. Remove to a platter and spread in a thin layer to cool.

In the same skillet, add another drizzle of olive oil. Slice onion into thin strips. Saute until translucent and they develop a bit of color. Remove at once to a large mixing bowl and add the remaining ingredients. Mix until the ingredients are just incorporated. If the mixture appears too moist, add in more crispbreads until the mixture holds together when pressed together.

Cover the surface of a small tray with a generous amount of flour. Heat oven to 250°F. Using an ice cream scoop, drop 8 balls of the mixture onto the flour. Sprinkle the tops with some flour. Pick up each ball and form into a patty, dipping back into the flour as needed, smoothing out the sides with your fingers so that the patty has an even thickness. Remove to a clean platter dusted with a little flour. Form the rest of the patties.

In a skillet large enough to accommodate 8 patties (they should not overcrowd the pan), heat enough olive oil to cover the surface of the pan. Prepare a small baking sheet covered with a paper towel for draining.

To check that the oil has heated, wet the tip of your finger with clean water and flick a drop into the oil. If it sizzles immediately, the oil is ready. Keep the heat at medium.

Carefully place the patties into the preheated pan, shaking off any excess flour. Cook for 2-3 minutes, or until they develop a light golden color. Flip with a wooden spatula or fork and cook for another 1-2 minutes. Remove to the prepared sheet to drain. Place the fritters on a baking sheet in the oven to keep warm while you prepare the other batches.

Check the level of oil and add more for subsequent batches, making sure the oil has been heated before adding the patties. Avoid over-browning.

Serve on a platter with a dollop of yogurt and a sprig of fresh dill on each fritter, along with wedges of lemon to season.