Zucchini pancakes with yogurt and mint sauce

Preparation

1. For the yogurt sauce:

   With the clean glass we put the minced garlic and the rest of the sauce ingredients. We beat 10 seconds, speed 3. We remove it to the container where we are going to serve it and keep it covered in the fridge until it is time to consume it.

2. For the zucchini pancakes:

   We wash the zucchini well, trim it and cut it into 4 or 5 pieces. We bite it during 6 seconds, speed 4. Remove and reserve on a drainer to release all the water. We let it rest for about 30 minutes.

3. While we peel and chop the onion during 5 seconds, speed 5. We add it to the zucchini so that it also releases the water.

4. After the resting time, we beat the eggs, the chopped cheese and the flour during 10 seconds, speed 4. Add the zucchini and onion well drained and mix for 5 seconds, speed 3, left turn. Finish integrating the ingredients with the spatula.

5. In a frying pan we heat oil as to fry croquettes. When the oil is hot, we pour 1 tablespoon of the mixture trying to get a round shape. If the pan is large we can put 3 or 4 per batch. It is not advisable to put many at the same time because the oil loses heat and what we are interested in is that they are made quickly so that the pancakes are crunchy but with the soft and creamy filling. Fry them on both sides and remove when they have a nice golden color.