Crispy Zucchini and Potato Fritters

Ingredients

• Zucchini (2 medium, grated)
• Potatoes (2 medium, grated)
• Eggs (2, beaten)
• All-purpose flour (1/2 cup)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Vegetable oil (for frying)
• Greek yogurt (1 cup)
• Garlic (2 cloves, minced)
• Lemon juice (1 tablespoon)
• Fresh dill or parsley (2 tablespoons, chopped)

Instructions

1. Begin by grating the zucchini and potatoes using a box grater. Place the grated vegetables in a clean kitchen towel and twist to squeeze out as much liquid as possible; this step is crucial for achieving crispy fritters.
2. In a large mixing bowl, combine the squeezed zucchini and potatoes with the beaten eggs, flour, salt, and black pepper. Mix until well incorporated and a cohesive batter forms.
3. In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering but not smoking.
4. Using a spoon or a small ice cream scoop, drop spoonfuls of the zucchini mixture into the hot oil. Flatten each fritter gently with a spatula to ensure even cooking.
5. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning, and cook in batches if necessary to avoid overcrowding the pan.
6. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm for the best texture.
7. For the dipping sauce, combine the Greek yogurt, minced garlic, lemon juice, and chopped dill or parsley in a small bowl. Mix well and adjust seasoning to taste. This zesty dip perfectly complements the rich flavors of the fritters.