Title: Hellbender's Masa Pancakes

I was wondering what i'd do with my bag of masa harina, and this recipe
looks perfect. I read elsewhere that it is also known as Instant Polenta
and i was thinking of trying your Lancaster County Fried Mush recipe.

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Title: Zucchini & Sweet Potato Fritters
Categories: Sweet potat, Zucchini
Yield: 12 Fritters

1/2 c Plain Greek, regular yogurt,
- or sour cream (120 g)
1 tb Fresh parsley; chopped
1 tb Fresh mint; chopped
1 tb Fresh lemon juice
1 tb Olive oil (15 ml)
1 ts Honey
1/4 ts Garlic powder
Salt; to taste
Black pepper;
- freshly ground, to taste
1 md Zucchini (2 c) (240 g);
- up to 2 md, shredded
1 sm Sweet potato (1 c) (100 g);
- peeled or not
1/3 c Yellow onion (45 g);
- finely chopped
1 1/2 ts Salt; divided
2 lg Eggs
2 cl Garlic; minced
2 tb Fresh parsley; chopped
2 tb Fresh mint; chopped
1/2 ts Black pepper; freshly ground
1/3 c Fine corn meal (40 g)
1 tb Corn starch (8 g)
1/3 c Olive oil (80 ml)

Preparation time: 20 minutes
Cooking time: 6 minutes

Enjoy warm and crisp zucchini sweet potato fritters with creamy herbed
yogurt sauce. This recipe makes for a wonderful vegetarian meal or
side dish. Squeezing liquid out of the vegetables is the most
important step. Use a box grater to shred the zucchini and sweet
potato.

Make the yogurt sauce by whisking all of the yogurt sauce ingredients
together except for the salt and pepper. Taste, then add salt/pepper
to your taste. Cover and refrigerate until ready to serve, or up to 3
days.

Make the fritters Line a large bowl with paper towels. Place the
shredded zucchini, sweet potato, and onion inside. Add 1 ts salt, and
gently mix together. Top with another paper towel and press down so
the paper towels begin absorbing some liquid. Lift everything up
using the bottom paper towel and, over the sink, wring/squeeze out as
much liquid as you can. The goal is to remove as much moisture as
possible. You will be amazed how much liquid you wring out! Note: you
can also simply wring out the vegetables in a thin, clean dish towel
or use a cheesecloth.

In a large bowl, whisk the eggs, garlic, parsley, mint, remaining 1/2
ts salt, and pepper together until combined. Fold in the vegetables,
and then mix in the cornmeal and cornstarch until everything is
combined.

Heat the oil in a large skillet over medium-high heat. Once hot,
scoop up around 2 tb zucchini mixture. There may be liquid pooling in
the bottom of the bowl, so make sure you use a fork so the excess
liquid isn't in your fritter. Place the mixture onto the hot skillet
and flatten with a spatula. Repeat with a few more, making sure not
to overcrowd the skillet. 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.

Cover and store leftovers in the refrigerator for up to 1 week.
Reheat in the microwave, or use an air fryer at 375?F (191?C) for 3
to 4 minutes. You can also place them on a lined baking sheet and
bake at 375?F (191?C) for 8 to 10 minutes.

Recipe by Sally's Baking Addiction

Recipe FROM:
<https://sallysbakingaddiction.com/zucchini-sweet-potato-fritters/>

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