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. The goal is to remove as much moisture as possible. You will be amazed how much liquid you wring out! Note: you can also simply wring out the vegetables in a thin, clean dish towel or use a cheesecloth.
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.
Notes
Freezing Instructions: Cool fritters completely, then place in a freezer-friendly container and freeze up to 3 months. Thaw before reheating. See step 6 for reheating instructions.
Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Whisk
Yogurt: You can use plain nonfat, low fat, or full fat Greek or regular yogurt. You could also use sour cream.
Can I Use a Regular Potato? Yes, you can use other potatoes such as Russet or Yukon Gold instead of sweet potato.
Can I Make These Without Cornmeal & Cornstarch? Yes. Skip both and use 1/2 cup (62g) all-purpose or whole wheat flour instead. For a GF option, you can try using 6 Tablespoons (about 45g) of ground flaxseed.
Adapted from Bon Appétit magazine.
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