1. In a large nonstick skillet, heat 1 tbsp. oil over medium-high heat until shimmering but not smoking.
2. Add zucchini noodles and onion to the pan. Cook, stirring occasionally, until veggies are golden-brown and fork-tender (2-4 min.); add garlic in last 1 min. of cooking.
3. Season veggies with ½ of the salt and pepper.
4. Transfer veggies to a large mixing bowl; set aside and let cool to room temperature. Wipe out skillet with a paper towel; set aside.
5. Stir rice, cornstarch, parsley, mint and zest into cooled veggie mixture.
6. Mix in hummus until mixture is homogenous.
7. Divide mixture into 12 portions; shape into patties about ½" thick.
8. Dust each patty on both sides with cornmeal, pressing in lightly.
9. Add 2 tbsp. oil to the skillet; heat over medium-high heat until shimmering but not smoking.
10. Add ½ of the fritters to the pan; cook until dark golden-brown and crispy on the edges, flipping once (about 4 min. per side). Transfer fritters to a warm serving platter; sprinkle with remaining salt.
11. Repeat with remaining oil and patties.
12. Let fritters stand for 5-10 min. before serving with desired garnishes and toppings.

Find It!

• Find Kowalski's Fresh Zucchini Noodles year-round in the Prepared Produce Section.
• Find Kowalski's Tzatziki Sauce and tabouli in the Deli Grab & Go Case.

Nutrition Note:

• This recipe is a good source of B vitamins, vitamins C and K, and magnesium.