½ cups Plain Chobani Greek Style Yogurt
2 tablespoons Mango Chutney, Chopped (substitute with a zesty relish, onion marmalade, or other Indian type sauce)
½ teaspoons Fresh Lime Juice
¼ cups Mayonnaise
2 teaspoons Curry Powder
1 pound Zucchini, Grated
1 teaspoon Kosher Salt
1 whole Egg
2 whole Scallion, Finely Chopped
½ cups All-purpose Flour
¼ teaspoons Freshly Ground Black Pepper
½ cups Olive Oil
For the sauce: In a small bowl, combine the yogurt, mango chutney, lime juice, mayonnaise, and curry powder. Whisk well, cover, and chill for 1-2 hours.
For the latkes: Grate the zucchini onto a paper towel and season with about 1 tsp of kosher salt. Wrap the zucchini up in the paper towel and squeeze out the excess liquid. Place the squeezed zucchini into a large bowl and add the egg, scallions, flour, and pepper. Stir well.
Heat 3 tbsp olive oil in a large skillet set over medium heat. Using about 2 tbsp of the zucchini mixture, form a patty and place it in the skillet. Repeat until there are about six latkes in the pan. There will be enough of the zucchini mixture to make two batches of the latkes. Cook the latkes, turning halfway through cooking, until they are golden brown on both sides, about 4-5 minutes per side. Transfer the cooked latkes to a paper towel to drain off the excess oil.
Serve with the yogurt-curry sauce as an appetizer or side dish.