Zucchini-Herb Fritters with Garlic Yogurt
['1/2 cup plain yogurt (not Greek)', '2 tablespoons finely chopped fresh mint', '2 tablespoons fresh lemon juice', '2 tablespoons olive oil', '1 teaspoon honey', '1 garlic clove, finely grated', 'Kosher salt, freshly ground pepper', '2 small zucchini, ends trimmed', '1 small russet potato, peeled', '1/2 medium onion', '2 teaspoons kosher salt, plus more', '2 large eggs, beaten to blend', '1 garlic clove, finely grated', '1/2 teaspoon ground cumin', '3 tablespoons finely chopped fresh parsley, plus more for serving', '2 tablespoons finely chopped fresh mint, plus more for serving', 'Freshly ground black pepper', '1/3 cup all-purpose flour', '1/2 teaspoon baking powder', '1/2 cup vegetable oil', 'Olive oil (for serving)']
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30–40 minutes.
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.
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