I loved these. They made a wonderful vegetarian meal with a salad but would be good as a side dish also. I even warmed them up the next day and they were STILL yummy.
Olive oil for drizzling (about 2 Tablespoons)
1 teaspoon smoked paprika
salt and pepper to taste
1 zucchini, shredded (I use a Zyliss grater)
1/4 cup shredded white Cheddar cheese (or other cheese)
1/4 cup Parmesan cheese
2 large eggs, lightly beaten
2 tablespoons light mayonnaise
2 teaspoons olive oil
1/8 teaspoon salt
1/4 cup plain 2% Greek yogurt
2 teaspoons fresh lemon juice
Pre-heat oven to 400.
Cut cauliflower into bite size pieces, place on a baking sheet, drizzle with olive oil, sprinkle with paprika and roast in the oven for about 20 minutes until golden and fork tender.
Place roasted cauliflower in a bowl; mash with a potato masher or fork. Stir in bread cumbs, salt, pepper, cheese, and eggs. Form into 8 patties.
Heat a large nonstick skillet over medium-high heat. Add oil and cook fritters about 4 minutes on each side until crisp and golden.
Combine 1/8 teaspoon salt, yogurt and lemon juice; serve sauce with fritters.