Zucchini-Herb Fritters with Garlic Yogurt Recipe

Zucchini-Herb Fritters with Garlic Yogurt Recipe

  • 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. 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.
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