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Zucchini-Herb Fritters with Garlic Yogurt

Name: Zucchini-Herb Fritters with Garlic Yogurt
Cuisine: mediterranean
Ingredients: 1/2 cup plain yogurt (not 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, freshly ground 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 parsley, plus more for serving; 2 tablespoons finely chopped fresh mint, plus more for serving; Freshly ground black pepper; 1/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup vegetable oil; Olive oil (for serving)

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Ingredients

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directions

1.
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
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.
3.
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
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.
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.

Recipes sourced from Epicurious.com.

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