Zucchini, Potato And Herb Fritters - cooking recipe

Ingredients

2 medium potatoes, peeled, grated coarsely (400g)
3 medium zucchini, grated coarsely (360g)
1 medium yellow onions (for Americans) or 1 medium brown onion, grated coarsely (for Australians)
3 garlic cloves, finely minced or 3 garlic, to taste
1/2 cup self-raising flour
3 eggs, lightly beaten
1 tablespoon of fresh mint, finely chopped
2 tablespoons fresh basil, finely chopped
1/2 teaspoon cracked black pepper or 1/2 teaspoon fresh ground black pepper, to taste
sea salt, to taste
olive oil, for shallow frying
200 ml Greek yogurt (reduced fat is fine) or 200 ml sour cream (reduced fat is fine)
1 tablespoon of fresh mint, finely shredded

Preparation

Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.
Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.
Pre-heat the oven to hot. 220\u00b0C or 425-450\u00b0F or gas mark 7-8.
Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.
Combine the yoghurt and extra mint.
Serve the fritters immediately with the yoghurt and mint topping.