Ingredients

The following ingredients have 4 Servings
  • 1/2 cup yogurt (I used Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove (finely grated)
  • Kosher salt and freshly ground black pepper
  • 2 small zucchini (ends trimmed)
  • 1 small russet potato (peeled)
  • 1/2 medium onion
  • 2 teaspoons kosher salt (plus more)
  • 2 large eggs (beaten to blend)
  • 1 garlic clove (finely grated)
  • 1/2 teaspoon ground cumin
  • 3 tablespoons finely chopped fresh thyme (plus more for serving)
  • 2 tablespoons finely chopped fresh mint (plus more for serving)
  • Freshly ground black pepper
  • ? cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup vegetable oil (for frying)
  • Olive oil (for serving)
  • 2 Fresh medium tomatoes (chopped (optional))

Instruction

  • To Make the Garlic Yogurt Sauce
  • Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
  • To Make the Fritters
  • Grate zucchini, potato, and onion on the large holes of a box grater or by using the larger grater disc with your food processor. 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, thyme and mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid This is important; getting rid of extra liquid will help them be crispy). 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.
  • To serve, drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.
  • Garnish with tomatoes.