Zucchini & Sweet Potato Fritters

Enjoy warm and crisp zucchini sweet potato fritters with creamy herbed yogurt sauce. This recipe makes for a wonderful vegetarian meal or side dish. Squeezing liquid out of the vegetables in step 2 is the most important. Use a box grater to shred the zucchini and sweet potato.

Ingredients

Garlic Herb Yogurt Sauce

• 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh mint
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon (15ml) olive oil
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• salt and freshly ground black pepper, to taste

Fritters

• 2 cups (about 240g) shredded zucchini (1-2 medium zucchini, about 1/2 lb.)
• 1 cup (100g) shredded sweet potato (1 small, peeled or unpeeled)
• 1/3 cup (45g) finely chopped yellow onion
• 1 and 1/2 teaspoons salt, divided
• 2 large eggs
• 2 garlic cloves, minced
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons chopped fresh mint
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup (40g) fine cornmeal
• 1 Tablespoon (8g) cornstarch
• 1/3 cup (80ml) olive oil

Instructions

1. Make the yogurt sauce 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, or up to 3 days.
2. Make the fritters: Line a large bowl with paper towels. Place the shredded zucchini, sweet potato, and onion inside. Add 1 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture as possible. You will be amazed how much liquid you wring out! Note: you can also simply wring out the vegetables in a thin, clean dish towel or use a cheesecloth.