Zucchini-Herb Fritters with Garlic Yogurt

By kathryns

Ingredients

• plain yogurt (not Greek)
• finely chopped fresh mint
• fresh lemon juice
• olive oil
• honey
• garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• small zucchini, ends trimmed
• small russet potato, peeled
• medium onion
• kosher salt, plus more
• large eggs, beaten to blend
• garlic clove, finely grated
• ground cumin
• finely chopped fresh parsley, plus more for serving
• finely chopped fresh mint, plus more for serving
• Freshly ground black pepper
• all-purpose flour
• baking powder
• vegetable oil
• Olive oil (for serving)

Details

Servings 12
Preparation time 60mins
Cooking time 90mins
Adapted from bonappetit.com

Preparation

Step 1

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

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 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.

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

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.