Zucchini-Herb Fritters with Garlic Yogurt | view more Recipe

Zucchini-Herb Fritters with 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'
  • '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)'

  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper
  2. Cover; chill
  3. Grate zucchini, potato, and onion on the large holes of a box grater
  4. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt
  5. Let vegetables sit until they release their liquid, 30–40 minutes
  6. Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper
  7. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid
  8. Add to bowl with egg mixture and repeat with remaining zucchini mixture
  9. Sprinkle flour and baking powder over; mix gently
  10. Heat vegetable oil in a large skillet over medium-high
  11. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula
  12. Cook until golden brown and crisp, about 3 minutes per side
  13. Transfer to a wire rack; season with salt
  14. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters