Zucchini and Carrot Fritters With Yogurt-Mint Dip

These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can be devoured in one or two bites. To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper. Let them rest for a half-hour so the vegetables can soften, then drop the battered vegetables by the spoonful into the oil and fry until golden all over. Sprinkle with salt and serve with a creamy dip of yogurt, mint and garlic, and watch them disappear. Featured in: Giving Vegetables A Bath In Hot Oil.

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Name: Zucchini and Carrot Fritters With Yogurt-Mint Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup all-purpose flour more as needed; 1 teaspoon baking powder; 1 teaspoon coriander; 3/4 teaspoon kosher salt more for serving; 1 cup milk more as needed; 1 large egg; 1/4 teaspoon grated lemon zest; 1/4 teaspoon pepper; 2 large carrots grated (about 1 1/2 cups); 1 large zucchini grated (about 2 cups); 2 scallions finely chopped; 1 garlic clove finely chopped; 1/2 cup plain yogurt; 1 tablespoon chopped mint; 1 tablespoon extra virgin olive oil; Olive oil for frying

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INGREDIENTS

1 cup all-purpose flour ; more as needed
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon kosher salt ; more for serving
1 cup milk more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots grated (about 1 1/2 cups)
1 large zucchini grated (about 2 cups)
2 scallions finely ; chopped
1 garlic clove finely ; chopped
1/2 cup plain yogurt
1 tablespoon chopped mint
1 tablespoon extra virgin olive oil
Olive oil for frying

INSTRUCTIONS

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Zucchini and Carrot Fritters With Yogurt-Mint Dip

1 cup all-purpose flour more as needed
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon kosher salt more for serving
1 cup milk  more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots  grated (about 1 1/2 cups)
1 large zucchini  grated (about 2 cups)
2 scallions  finely chopped
1 garlic clove finely chopped
1/2 cup plain yogurt
1 tablespoon chopped mint
1 tablespoon extra virgin olive oil
 Olive oil  for frying

To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.

To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.

Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 recipe (328g)
Recipe Makes: 1

Calories: 645
Calories from Fat: 129 (20%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.9g
Cholesterol 218.4mg		67 %
Sodium 2694.6mg		93 %
Potassium 519.7mg		14 %
Total Carbohydrate 101.9g		30 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 98.4g
Protein 24.7g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 645

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