Recipe of the Week: Zucchini-Herb Fritters with Garlic Yogurt

I shudder this time of year when co-workers ask if I'd like some extra produce from their garden.  We all know what that really means....I have zucchini coming out my ears!!

Cooking with zucchini can be a real challenge for me as I am not a baker, so zucchini bread really isn't an option.

I love the idea of a crispy fritter and these topped with a garlic yogurt sauce are a a bit hit!

Enjoy!
Stacy

Zucchini-Herb Fritters with Garlic Yogurt

Ingredients:

8 oz. plain Greek yogurt

2 tablespoons finely chopped fresh mint

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon honey

1 garlic clove, finely grated

Salt and pepper

2 small zucchini, ends trimmed

1 small russet potato, peeled

1/2 white onion

2 teaspoons salt, plus more

2 large eggs, beaten

1 garlic clove, finely grated

1/2 teaspoon cumin

3 tablespoons finely chopped parsley

3 tablespoons finely chopped fresh mint

ground black pepper

1/3 cup flour

1/2 baking powder

1/2 cup vegetable oil

Olive oil (for serving)

Preparation:

Mix yogurt, mint, lemon juice, oil, honey and garlic in a small bowl.  Season with salt and pepper. Cover; chill.

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 teaspoon salt.  Let vegetables sit until they release their liquid, about 30-45 minutes.

Mix eggs, garlic, cumin, 3 tablespoons parley and 2 tablespoons 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 the egg mixture and repeat with remaining zucchini mixture.  Sprinkle flour and baking power over; gently mix.

Heat vegetable oil in a large skillet over medium-high heat.  Working in batches, spoon scoops of mixture into skillet and flatten gently with a spatula.

Cook until golden brown and crisp, about 3 minutes per side.  Transfer to a wire rack; season with salt and pepper.

To serve: Drizzle yogurt sauce with olive oil on top with more herbs; serve along side warm fritters.

Notes: Makes about 12 fritters

Recipe slightly adapted from Bon Appetite with images from Google