Fritters:
1/2 cup flour
2 eggs
1/4 cup chopped Veggie Box scallions, white portion
2 tbsp grated cheese
2 cups coarsely shredded zucchini and 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 dill
3 cloves Veggie Box garlic, minced

1/2 cup flour 2 eggs 1/4 cup chopped Veggie Box scallions, white portion 2 tbsp grated cheese 2 cup s coarsely shredded zucchini and 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 dill 3 cloves Veggie Box garlic, minced

Squeeze excess liquid out of your eggplant and zucchini mixture through a cheesecloth or with a clean towel. Thoroughly mix flour, eggs, scallions and cheese with grated eggplant and zucchini. 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 fritters into patties. 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!