MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini & Sweet Potato Fritters
 Categories: Sweet potato, Zucchini
      Yield: 12 Fritters
 
    1/2 c  Plain Greek, regular yogurt,
           - or sour cream (120 g)
      1 tb Fresh parsley; chopped
      1 tb Fresh mint; chopped
      1 tb Fresh lemon juice
      1 tb Olive oil (15 ml)
      1 ts Honey
    1/4 ts Garlic powder
           Salt; to taste
           Black pepper;
           - freshly ground, to taste
      1 md Zucchini (2 c) (240 g);
           - up to 2 md, shredded
      1 sm Sweet potato (1 c) (100 g);
           - peeled or not
    1/3 c  Yellow onion (45 g);
           - finely chopped
  1 1/2 ts Salt; divided
      2 lg Eggs
      2 cl Garlic; minced
      2 tb Fresh parsley; chopped
      2 tb Fresh mint; chopped
    1/2 ts Black pepper; freshly ground
    1/3 c  Fine corn meal (40 g)
      1 tb Corn starch (8 g)
    1/3 c  Olive oil (80 ml)
 
  Preparation time: 20 minutes
  Cooking time: 6 minutes
  
  Enjoy warm and crisp zucchini sweet potato fritters with creamy herbed
  yogurt sauce. This recipe makes for a wonderful vegetarian meal or
  side dish. Squeezing liquid out of the vegetables is the most
  important step. Use a box grater to shred the zucchini and sweet
  potato.
  
  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 ts 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
  ts 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 tb 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
  to 4 minutes. You can also place them on a lined baking sheet and
  bake at 375°F (191°C) for 8 to 10 minutes.
  
  Recipe by Sally's Baking Addiction
  
  Recipe FROM:
  <https://sallysbakingaddiction.com/zucchini-sweet-potato-fritters/>
 
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