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.
Provided by Melissa Clark
Categories appetizer, side dish
Time 1h
Yield 3 dozen fritters
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 61 milligrams, Sugar 1 gram, TransFat 0 grams
ZUCCHINI AND CARROT FRITTERS WITH YOGURT-MINT DIP
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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.
CARROT AND ZUCCHINI FRITTERS
Make the most of the farmers' market with our Carrot and Zucchini Fritters recipe. Carrot and Zucchini Fritters are a delicious way to enjoy your veggies!
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 7 servings
Number Of Ingredients 9
Steps:
- Mix sour cream and grated Parmesan until blended; refrigerate until ready to use. Combine all remaining ingredients except oil.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add 2 Tbsp. vegetable mixture to skillet; repeat 6 times to make a total of 7 fritters. Flatten each slightly with back of spatula; cook 2 to 3 min. on each side or until golden brown on both sides.
- Remove fritters from skillet; drain on paper towels. Transfer to ovenproof plate; place in oven to keep warm until ready to serve. Repeat with remaining oil and vegetable mixture.
- Serve with sour cream mixture.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9004 g, Sugar 0 g, Protein 8 g
CARROT, ZUCCHINI, AND LEEK FRITTERS
In this fanciful riff on traditional potato latkes, bundles made of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Compliment their crunchy texture by serving them with a couple of easy dipping sauces like Zesty Tomato and Curried-Sour-Cream.
Provided by Greg Lofts
Categories Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
- Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
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