Ingredients:
For Garlic Yogurt (Combine all ingredients, cover and chill)
½ cup plain yogurt
2 tbsp finely chopped fresh mint
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp honey
1 garlic clove, finely grated
Salt and pepper
Ingredients:
For Fritters
2 small zucchini, ends trimmed
1 small russet potato peeled
½ medium onion
2 tsp kosher salt (plus more for seasoning)
2 large eggs (beaten)
1 garlic clove finely grated
½ tsp ground cumin
3 tbsp chopped parsley
2 tbsp chopped fresh mint
Back pepper
1/3 cup all-purpose flour
½ tsp baking powder
½ cup vegetable oil
Instructions:
Grate zucchini, potato, and onion. Transfer to a mesh sieve set over a bowl and toss with 2 tsp salt. Let sit until the liquid is released (30 – 40 minutes). Mix eggs, garlic, cumin, parsley, and mint in a bowl. Season with salt and pepper. Gather vegetable mixture in small handfuls and squeeze out excess liquid. Add to the egg mixture. Sprinkle mixture with flour and baking powder and mix gently. Heat vegetable oil in large skillet over medium heat. Spoon scoops of mixture into the skillet, flattening gently with spatula. Cook until golden brown and crisp (about 3 minutes per side). Transfer to a wire rack, season with salt. Serve with yogurt dipping sauce.
Recipe from Amy (Ory) Tassin
