Ingredients

½cupGreek or regular yogurt,plain

2tspparsley,chopped

1tbspmint,fresh chopped

2tbsplemon,juiced fresh

1tbspolive oil

1tsphoney

1tspgarlic,heaping minced

salt and ground black pepper,fresh, to taste

2cupszucchini,shredded, 2 small or large zucchini

1cupsweet potato,shredded,1 small, peeled

⅓cuponion,finely chopped

1½tspsalt

2large eggs

1tspgarlic,heaping minced

2tbspparsley,chopped

2tbspmint,fresh chopped

½tspblack pepper,freshly ground

⅓cupcornmeal

1tbspcornstarch

⅓cupolive oil

Preparation

Start by whisking all of the yogurt sauce ingredients together except for the salt and pepper.

Taste, then add salt/pepper to your taste.

Cover and refrigerate until ready to serve.

Place the shredded zucchini, sweet potato, and onion in a large strainer.

Top with 1 teaspoon salt and mix it around with a large wooden spoon.

Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes.

Line a large bowl with paper towels or a clean dish towel.

Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel.

Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed.

Let the vegetables sit in the towels for 45 minutes, then press again.

Whisk the eggs together in a large bowl.

Once beaten, whisk in the garlic, parsley, mint, remaining ½ teaspoon salt, and pepper.

Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.

Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture.

There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter.

Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet.

Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.

Serve warm fritters with yogurt sauce.