ZUCCHINI HERB FRITTERS WITH GARLIC YOGURT

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VIBES: Toumani Diabaté  “Mali Sadio”

INGREDIENTS

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

Fritters and Assembly

  • 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)

RECIPE 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.

    SOURCE.

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