Zucchini & Sweet Potato Fritters
- In a large bowl, whisk the eggs, garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper together until combined. Fold in the vegetables, and then mix in the cornmeal and cornstarch until everything is combined.
- Heat the oil in a large skillet over medium-high heat. Once hot, 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.
- Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3-4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8-10 minutes
