With a hand grater
, grate the zucchini. Peel
the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion
and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry
. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp
the other side. Drain
on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.