Zucchini Fritters with Garlic Herb Yogurt Sauce Recipe

Make the Yogurt Sauce:

1. Start by whisking all of the yogurt sauce ingredients together except for the salt and pepper.

2. Taste, then add salt/pepper to your taste.

3. Cover and refrigerate until ready to serve.

Make the Fritters:

1. Place the shredded zucchini, sweet potato, and onion in a large strainer.

2. Top with 1 teaspoon salt and mix it around with a large wooden spoon.

3. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes.

4. Line a large bowl with paper towels or a clean dish towel.

5. Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel.

6. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed.

7. Let the vegetables sit in the towels for 45 minutes, then press again.

8. Whisk the eggs together in a large bowl.

9. Once beaten, whisk in the garlic, parsley, mint, remaining ½ teaspoon salt, and pepper.

10. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.

11. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture.

12. There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter.

13. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet.

14. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.

15. Serve warm fritters with yogurt sauce.