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Zucchini-herb fritters with garlic yogurt
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| Garlic yogurt | |
| 1/2 cup | yogurt |
| 2 tbsp | fresh mint |
| 2 tbsp | fresh lemon juice |
| 2 tbsp | olive oil |
| 1 tsp | honey |
| 1 garlic clove finely grated | |
| Salt | |
| pepper | |
| Fritters and assembly | |
| 2 small | zucchinis ends trimmed |
| 1 small | potato peeled |
| 1/2 med | onion |
| 2 tsp | salt plus more |
| 2 large | eggs beaten to blend |
| 1 garlic clove finely grated | |
| 1/2 tsp | cumin |
| 3 tbsp | finely chopped parsley plus more for serving |
| 2 tbsp | fresh mint finely chopped plus more for serving |
| Pepper | |
| 1/3 cup | flour |
| 1/2 tsp | baking powder |
| 1/2 cup | veg oil |
| Olive oil for serving | |
1. Garlic yogurt: mix yogurt, mint, lemon juice, oil, honey and garlic in small bowl. Season with salt and pepper. Cover. Chill.
2. Fritters and assembly: grate zucchini, potato and onion. Transfer to a wire sieve and toss with salt let vegetables sit for about 30-40 min until the release all their liquids 30-40 min.
3. Mix eggs, garlic, cumin 3 tbsp parsley and 2 tbsp mint in a med bowl. Season with salt and pepper.
4. Gather up half of zucchini mixture in towel and squeeze out excess liquid. Add to bowl and repeat with remain zucchini mix. Sprinkle flour and baking powder over and mix gently
5. Heat oil in large skillet over med-high. Working in batches spoon scoops of mix into skillet flattening gently with a spatula. Cook until golden brown and crisp about 3 min per side. Transfer to wire rack. Season with salt. Drizzle with yogurt with olive oil and top with herbs. Serve along side warm fritters.
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