These are part fritter, part pancake and they are 100% perfection. They make an excellent appetizer or a veggie main course if you want to serve a handful.
Kosher salt and freshly cracked black pepper to taste
For the Fritters
2small zucchinis, ends trimmed
1small yukon gold potato, peeled
1small yellow onion
2teaspoonskosher salt
2eggs
2clovesgarlic, finely chopped
½teaspoonground cumin
½teaspoongarlic powder
½teaspoonred pepper flakes
3tablespoonsfinely chopped fresh parsley
2tablespoons finely chopped fresh mint
⅓cupflour
½teaspoonbaking powder
½cup vegetable oil
Instructions
For the Yogurt Dipping Sauce
Combine all the ingredients in a blender and pulse until smooth. Set aside. Chill if needed
For the Fritters
Grate the zucchini, potato, and onion on a box grater. Transfer to a colander and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes. Then squeeze out any excess moisture until super dry.
In a large bowl, mix the eggs, garlic, cumin, garlic powder, red pepper flakes, parsley, and mint in a medium bowl and season with salt and pepper. Add the vegetables to the bowl with egg mixture and stir to combine. Sprinkle flour and baking powder over and 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 to let any excess oil drain off and season with salt. Serve alongside the feta yogurt sauce and top with more herbs if desired.
Notes
Of course this sauce pairs well with zucchini fritters, but also it’s amazing on steak, chicken, vegetables, grain bowls or as a dip for some oven fries. It’s truly a miracle sauce that you should start prepping in bulk.