Yogurt Sauce:

  • Yogurt 250.0 g
  • Parsley, finely chopped 100.0 g
  • Mint leaves chopped 100.0 g
  • Honey 50.0 g
  • Garlic cloves, minced 10.0 g
  • Black pepper, ground 20.0 g
  • Cumin powder 10.0 g
  • Cucumber grated 100.0 g


  • Zucchini, yellow, grated 500.0 g
  • Zucchini, green, grated 500.0 g
  • Onion, sliced 150.0 g
  • Carrots, grated 300.0 g
  • Sweet Potato, grated 200.0 g
  • Eggs, beaten 6.0 pc
  • Garlic, paste 20.0 g
  • Cornmeal 400.0 g
  • Corn Starch 40.0 g
  • Olive oil 100.0 ml
  1. Yogurt Sauce:

    • Combine all the ingredients except honey, use the honey to drizzle on top of the dressing before serving.
  2. Fritters:

    • Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix.
    • Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. You need to extract as much liquid as possible. You can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy.
    • Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, Knorr Vegetable Powder, parsley, mint, remaining 1/2 teaspoon salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.
    • Heat the oil in a skillet over medium-high heat. Shape fritters into 50-80g shapes.
    • 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.