Directions
1. Make the sauce. Whisk together all the yogurt sauce ingredients except salt and pepper. Taste test like a boss, then season to your liking. Cover it up and pop it in the fridge until showtime—or up to 3 days if you're planning ahead.
2. Prep the veggies. Line a big bowl with paper towels and toss in your shredded zucchini, sweet potato, and onion. Sprinkle in 1 tsp of salt and give it a gentle toss. Top with another paper towel and press down to start pulling out that excess liquid. Now lift the whole thing up with the bottom paper towel and squeeze over the sink like you're wringing out a washcloth. Get out as much liquid as humanly possible—this part makes the crisp magic happen. (A clean dish towel or cheesecloth works too!)
3. Mix the fritter base. In a large bowl, whisk together the eggs, garlic, parsley, mint, the remaining ½ tsp salt, and a few grinds of black pepper. Fold in your squeezed veggies, then stir in the cornmeal and cornstarch until it all comes together.
4. Fry 'em up. Heat oil in a large skillet over medium-high. Once hot, grab about 2 tablespoons of your fritter mix. Use a fork to scoop it out—there might be extra liquid hanging around at the bottom of the bowl, and you don’t want that in your pan. Plop each scoop into the skillet and flatten gently with a spatula. Work in batches so you don’t crowd the party. Fry until golden and crispy—about 3 minutes per side. Transfer to a paper towel-lined plate.
5. Serve. Serve those golden beauties warm with a generous dollop (or three) of that creamy garlic-herb yogurt sauce.
6. Save some for later. Leftovers? Lucky you. Store them in the fridge for up to a week. Reheat in the microwave, air fryer (375°F for 3–4 mins), or oven (375°F for 8–10 mins) until hot and happy again.
