Instructions

• 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.
• 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.
• In a large bowl, whisk the eggs, garlic, parsley, mint, remaining ½ 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 and place the mixture onto the hot skillet and flatten with a spatula. 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.