VIBES: Toumani Diabaté “Mali Sadio”
INGREDIENTS
Garlic Yogurt
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½ cup plain yogurt (not Greek)
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2 tablespoons finely chopped fresh mint
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2 tablespoons fresh lemon juice
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2 tablespoons olive oil
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1 teaspoon honey
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1 garlic clove, finely grated
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Kosher salt and freshly ground black pepper
Fritters and Assembly
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2 small zucchini, ends trimmed
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1 small russet potato, peeled
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½ medium onion
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2 teaspoons kosher salt, plus more
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2 large eggs, beaten to blend
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1 garlic clove, finely grated
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½ teaspoon ground cumin
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3 tablespoons finely chopped fresh parsley, plus more for serving
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2 tablespoons finely chopped fresh mint, plus more for serving
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Freshly ground black pepper
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⅓ cup all-purpose flour
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½ teaspoon baking powder
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½ cup vegetable oil
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Olive oil (for serving)
RECIPE PREPARATION
Garlic Yogurt
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Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
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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.
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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.
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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.
LIKE BUTTER PLAYED TOAST 