ZUCCHINI-HERB FRITTERS WITH GARLIC YOGURT

Zucchini-Herb Fritters with Garlic Yogurt image

Yield Makes about 12

Number Of Ingredients 23

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Garlic Yogurt:
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
Fritters and assembly:
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)

Steps:

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