Zucchini-Herb Fritters with Garlic Yogurt

Ingredients

• •½ cup plain yogurt (not Greek)
• •2 tablespoons finely chopped fresh mint
• •2 tablespoons fresh lemon juice
• •2 tablespoons olive oil
• •1 teaspoon honey
• •1 clove garlic
• •1 to taste kosher salt and pepper
• •2 whole zucchini
• •1 whole russet potato
• •½ whole onion
• •2 teaspoons kosher salt
• •2 whole eggs
• •1 clove garlic
• •½ teaspoon ground cumin
• •3 tablespoons fresh parsley
• •2 tablespoons fresh mint
• •1 to taste black pepper
• •⅓ cup all-purpose flour
• •½ teaspoon baking powder
• •½ cup vegetable oil
• •2 tablespoons olive oil

Cooking Instructions

1. 1.

   Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.

   5 min

2. 2.

   Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.

   35 min

3. 3.

   Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.

   5 min

4. 4.

   Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.

   10 min

5. 5.

   Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

   15 min