Zucchini & Sweet Potato Fritters
Ingredients
Garlic Herb Yogurt Sauce
-
½
cup
plain Greek or regular yogurt
-
1
Tablespoon
chopped fresh parsley
-
1
Tablespoon
chopped fresh mint
-
1
Tablespoon
fresh lemon juice
-
1
Tablespoon
olive oil
-
1
teaspoon
honey
-
¼
teaspoon
garlic powder
-
to taste
salt and freshly ground black pepper
Fritters
-
2
cups
shredded zucchini
-
1
cup
shredded sweet potato
-
⅓
cup
finely chopped yellow onion
-
1½
teaspoons
salt
-
2
large
eggs
-
2
cloves
garlic, minced
-
2
Tablespoons
chopped fresh parsley
-
2
Tablespoons
chopped fresh mint
-
½
teaspoon
freshly ground black pepper
-
⅓
cup
fine cornmeal
-
1
Tablespoon
cornstarch
-
⅓
cup
olive oil
Instructions
- Prepare the yogurt sauce by whisking all ingredients together except salt and pepper; refrigerate until serving.
- Squeeze moisture from the shredded zucchini, sweet potato, and onion by mixing with salt and pressing with paper towels.
- In a bowl, whisk eggs, garlic, parsley, mint, remaining salt, and pepper; fold in the squeezed vegetables and mix in cornmeal and cornstarch.
- Heat oil in a skillet and scoop about 2 tablespoons of the mixture to form fritters, flattening them slightly.
- Cook fritters until golden brown, about 3 minutes on each side, then transfer to a paper towel-lined plate.
- Serve warm with the yogurt sauce.
Nutrition Facts (estimated)
Servings
10-12 fritters
Calories
173
Total fat
11.3g
Total carbohydrates
14.3g
Total protein
4.9g
Sodium
239.2mg
Cholesterol
62.7mg
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