Name: Zucchini-Herb Fritters With Garlic Yogurt
Yield: Makes about 12 Servings
Ingredients: ½ cup plain yogurt (not Greek); 2 tablespoons finely chopped fresh mint; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 teaspoon honey; 1 garlic clove, finely grated; Kosher salt and freshly ground black pepper; 2 small zucchini, ends trimmed; 1 small russet potato, peeled; ½ medium onion; 2 teaspoons kosher salt, plus more; 2 large eggs, beaten to blend; 1 garlic clove, finely grated; ½ teaspoon ground cumin; 3 tablespoons finely chopped fresh parsley, plus more for serving; 2 tablespoons finely chopped fresh mint, plus more for serving; Freshly ground black pepper; ⅓ cup all-purpose flour; ½ teaspoon baking powder; ½ cup vegetable oil; Olive oil (for serving)

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Christopher Testani

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Recipe notes