1.Squeeze excess liquid from potato, zucchini and onion, using absorbent paper. Combine potato, zucchini, onion, flour, egg, mint, basil and pepper in large bowl. Preheat oven to hot.
2.Heat oil in large frying pan, shallow-fry level tablespoons of mixture, until browned both sides, drain. Place fritters on oven trays, bake in hot oven, uncovered, about 10 minutes or until crisp and cooked through. Serve fritters immediately with combined yogurt and extra mint.