Zucchini fritters with yoghurt sauce

Ingredients

• 1 cup grated zucchini
• 1 ½ tsp salt
• 1 tsp baking powder
• ½ cup (75 g) flour
• 3 tbsp chopped fresh coriander
• 2 tbsp chopped fresh mint
• 3 spring onion, thinly sliced
• 4 eggs
• Pepper
• Vegetable oil, for frying

Yoghurt sauce

• 1 cup yoghurt
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp olive oil

Sitting time: 30 mins

Instructions

1. Combine zucchini and salt in a bowl. Let sit for 30 minutes, then drain bowl of excess liquid. Squeeze zucchini to drain any further liquid and make it is as dry as possible.
2. Add zucchini to a large bowl with ½ tsp salt, baking powder, flour, coriander, mint, and spring onions. 
3. Whisk eggs together with pepper in a separate bowl.
4. Add beaten eggs to bowl with other ingredients and whisk thoroughly. 
5. To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil. 
6. Heat vegetable oil in a pan over medium heat. Working in batches, ladle batter into oil. Do not overcrowd the skillet. 
7. Fry a few minutes on each side, until golden brown, then remove to a paper-towel lined plate. Serve warm with yoghurt sauce.