Zucchini herb fritters with mint yogurt

Pedro and I both enjoyed this recipe as a delicious appetizer. My yogurt came out sweeter than what I would normally make, (I think I added more honey than called for and less garlic) but the plate was very yummy nonetheless.

Zucchini-Herb Fritterswith Garlic Yogurt PUBLISHED: MAY 2015 USER RATINGS SERVINGS: MAKES ABOUT 12

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.) Ingredients SERVINGS: MAKES ABOUT 12

Garlic Yogurt
½ 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 and freshly ground black pepper

2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ 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
⅓ cup all-purpose flour
½ teaspoon baking powder
½ cup vegetable oil Olive oil (for serving)

Preparation 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 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. 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.