Zucchini Fritters w/ Corn salsa and mint yogurt

Zucchini Fritters w/ Corn salsa and mint yogurt
Serves 6
Ingredients.
ZUCCHINI FRITTERS
2 Zucchinis grated coarsely
2 eggs whisked with 1/2 cup of plain flour
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1/2 medium brown onion finely diced
1 tablespoon of finely shredded mint leaves
1tablespoon of finely shredded dill
YOGHURT DRESSING
300 ml of natural Greek style yoghurt
1 clove of garlic
1/4 cup of mint leaves
2 tablespoons of olive oil
1 tablespoon of lemon juice
Salt and pepper to taste
SWEET CORN SALSA
400 gram can of drained sweet corn kernels
50 grams of diced Kalamata olives
1 large Roma (egg) tomato diced
1/2 medium diced Spanish onion
2 tablespoons of olive oil
Juice of half a lemon
METHOD.
For the sweet corn salsa mix all ingredients together. Refrigerate until required.
To make the yoghurt dressing, place all ingredients (except yoghurt) into a Mortar and pestle or food processor and blend until combined. Mix this paste into yoghurt well, and refrigerate.
In a mixing bowl add the zucchinis to the egg/flour mixture and incorporate well. Then mix in all other ingredients. Heat olive oil to a medium temperature in a heat based pan and add 1/4 cup of batter mixture for each fritter. Once golden and bubbles appear on top flip over and allow to cook for approximately 5 minutes. To keep fritters warm, place on a baking tray in oven at 100 degrees covered with foil until required.
To assemble layer yoghurt dressing on a zucchini fritter and top with 1 heaped tablespoon of salsa. Repeat this process so that each serve incorporates 2 fritters. Garnish with a sprig of mint and serve immediately.