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1
Prepare the yogurt sauce.
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2
Combine all ingredients in a bowl and stir to combine.
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3
Place in refrigerator until zucchini fritters are ready.
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4
Preheat the oven to 400 F. Wrap the garlic cloves (with skin on) in tin foil and bake for 20 minutes.
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5
When done, remove the packet from the oven and allow to cool.
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6
When cool enough to handle, remove garlic skin and finely chop the cloves.
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7
Turn off the oven.
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8
If you have a food processor, first use a knife to chop the zucchini into quarters.
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9
Put the quarters into the food processor and pulse 8 to 10 times or until shredded but not mushy.
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10
Put the zucchini into a colander.
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11
Then shred the leek in the food processor and add it into the colander.
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12
If you dont have a food processor, use a box shredder or similar to shred the zucchini and finely chop the leek.
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13
Set the colander full of zucchini and leek shreds with a bowl underneath it.
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14
Sprinkle salt over the shreds, toss with your hands and place the colander and bowl in the refrigerator for at least 2 hours.
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15
This allows the water to seep out of the squash (and into the bowl).
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16
Preheat oven to 375 F and prepare a lightly oiled baking sheet or line a baking sheet with parchment paper.
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17
Transfer the shredded zucchini and leek to a large mixing bowl.
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18
In a small bowl, beat the egg.
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19
Pour beaten egg over zucchini/leek.
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20
Add cheese and flour and stir to incorporate.
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21
Form patties out of the mixture and place on the baking sheet.
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22
Bake for 12 minutes then remove them from the oven, carefully flip the fritters and bake another 12 to 15 minutes until edges are crispy and the fritters feel dry when poked.
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23
Serve topped with yogurt sauce.
