Spiced Zucchini-Carrot-Yam Fritters

These tasty fritters are basically like potato pancakes, but made with shredded zucchini, carrots, and yams plus Indian spices.  Wow - I was totally in love!  You'll definitely want a food processor (or a lot of patience) to shred all the veggies.  The shredded vegetables are mixed with scallions, parsley, garam masala and chili flakes for lots of flavor.  Don't crowd the pan when frying the fritters to make sure they crisp up.  Once the pancakes are fried, you can pop them in a warm oven while frying the remaining fritters and stirring up a fantastic cumin sour cream.  I was totally in love with the spiced sour cream - it's tangy, smoky, and the absolute perfect creamy pair for the spicy fritters.  (If you have leftovers, the sour cream is also great with Mexican food and the fritters reheat very well.)  This makes a great light dinner, and one I'll definitely make again!

Spiced Zucchini-Carrot-Yam Fritters (adapted from Tender: A Cook and His Vegetable Patch and Smitten Kitchen)
Serves 3-4

2 medium zucchini, grated
1 tsp kosher salt
1 large carrot, peeled and grated
1 small yam, peeled and grated
1 large scallion, white and light green parts, minced
1 T minced parsley
2 cloves garlic, minced
2 eggs
1 cup self-rising flour
2 tsp garam masala
1/2 tsp dried chili flakes
Oil, for the pan

For the sour cream sauce:
1 cup sour cream
1 tsp ground cumin
Juice of 1/2 lemon
Generous pinch of salt 

1. Preheat the oven to 200 degrees and place a foil lined baking sheet inside.
2. Combine the zucchini and salt in a bowl and let sit 10 minutes.  Squeeze out the excess moisture using a fine mesh strainer or a piece of cheesecloth.
3. Toss the drained zucchini with the carrot, yam, scallion, parsley, and garlic.  Add the eggs to the veggies and stir to combine.
4. In a small bowl, whisk together the flour, garam masala, and chile flakes.  Mix into the veggies until combined.
5. Heat a heavy skillet over medium high heat.  Add enough oil to coat the bottom of the pan well and heat until shimmering.  Drop small bunches of the vegetable mixture into the skillet, working a few at a time so they aren't too crowded.  Flatten them with a spatula or the back of a spoon.  Cook until the edges underneath are golden, 3-4 minutes, reducing the heat to medium if needed to slow down the cooking.  Flip, and fry until the second side is browned, 2-3 minutes more.  Drain briefly on paper towels and then transfer to the baking sheet in the oven.  Repeat, adding oil as needed, until all the fritters are cooked.
6. After the last batch is done, let the fritters get crispy in the oven for 5-10 minutes while you make the sauce.
7. Stir together the sour cream, cumin, lemon juice and salt until everything is evenly combined.
8. Serve the hot fritters with the sauce.  Leftovers keep well in the fridge and can be reheated in a 350 degree oven.