Zucchini Herb Fritters. Shredded potato, zucchini, cumin and a light batter which yields a crispy, crunchy fritter topped with a lemony mint yogurt. Recipe adapted from Ballymaloe, Co. Cork, Ireland
Mix yogurt, mint, lemon juice & zest, oil, honey, and garlic in a small bowl. Season with salt and pepper. Cover with plastic wrap, chill.
Fritters
Using the large holes of a box grater, grate the zucchini, potato, and onion. Sprinkle all with 2 tsp of kosher salt. Set all in a mesh sieve set over a bowl and allow to drain excess liquid, 30 minutes.
Mix eggs, garlic, cumin, parsley, and mint in a medium bowl. Season with salt and pepper. Place the zucchini mixture in a kitchen towel and squeeze out excess liquid. Add to bowl with egg mixture. Sprinkle flour and baking powder over and gently mix using your hand.
Heat oil in a large skillet over medium-high. Working in batches, spoon scoops of zucchini mixture into pan, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. drain on paper towels and season with salt.
Serve immediately alongside yogurt sauce with a drizzle of olive oil on top with more herbs.