1 pound carrots
1 cup fresh orange juice
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon picked fresh dill leaves
Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 tsp salt, divided
1 large egg
1 large egg yolk
1/2 c (or more) all purpose flour
1/2 c crumbled feta cheese
1 c chopped fresh italian parsley
1/2 c chopped green onions
1 1/2 Tbsp chopped fresh dill
vegetable oil for frying (recommend: corn oil or grape seed oil)
hummus or yogurt
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid. Place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tbsp olive oil and 2 tbsp corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350 oven for 12 minutes. Serve with yogurt or hummus.