Best Carrot Yogurt Dip Recipes

ZUCCHINI AND CARROT FRITTERS WITH YOGURT-MINT DIP

Zucchini and Carrot Fritters With Yogurt-Mint Dip image

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

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

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

ZUCCHINI AND CARROT FRITTERS WITH YOGURT-MINT DIP image

Categories Vegetable

Yield 3 dozen

Number Of Ingredients 17

Ingredients

Time: 1 hour
1 cup all-purpose flour, more as needed
1 teaspoon baking powder
1 teaspoon ground 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.

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-YOGURT DIP

Carrot-Yogurt Dip image

Indian lime pickles play up the sweetness of the carrots and add a little heat to this riff on raita.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 10

Ingredients

1 1/2 cups shredded peeled carrots (from 2)
1/2 teaspoon ground cumin
3 tablespoons safflower oil
1 tablespoon white vinegar
3 tablespoons chopped cilantro, plus leaves for serving
1 tablespoon chopped Indian lime pickles, plus oil for drizzling
Kosher salt and freshly ground pepper
2 cups whole-milk or 2-percent Greek yogurt
1/2 teaspoon finely grated garlic (from 1 small clove)
Chopped pistachios and papadum flatbreads, for serving

Steps:

Combine carrots, cumin, oil, vinegar, cilantro, and Indian pickles in a small bowl. Season generously with salt and pepper. Refrigerate, covered, at least 30 minutes.
Meanwhile, in another bowl, mix together yogurt and garlic. Season with salt and refrigerate, covered, up to 1 day.
Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.