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. Wipe out skillet with a paper towel; set aside and let cool to room temperature.
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.