Best Veggie Fritters With Southern Chive Dip Recipes

Vegetable Fritters with Chick Pea Batter image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 17

1 cup fine chickpea flour
1 tablespoon ground cumin
1 tablespoon black mustard seeds
1 teaspoon salt
1 teaspoon dried red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon cornstarch
1/4 teaspoon ground coriander
1/4 teaspoon baking powder
3/4 to 1 cup water
1 teaspoon peanut or vegetable oil
6 cups vegetable oil for frying
1 bell pepper, cored, seeded, and sliced in 1/2 inch strips
6 medium mushrooms, whole or sliced in half
1 cup broccoli florets
2 cups cauliflower florets

Steps:

Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.

Vegetable Fritters with Herbed Creme Fraiche image

Provided by Food Network

Time 30m

Yield 6 to 8 fritters

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 large egg
1/2 cup whole milk
1 teaspoon zaatar
1/4 teaspoon garlic powder
1/2 cup chopped red onion
1/2 cup chopped cauliflower
1/2 cup shredded carrot
1/2 cup shredded zucchini
Vegetable oil, for frying
1/2 cup creme fraiche
1/4 teaspoon kosher salt
1 tablespoon chopped fresh chives, plus more for serving
1 teaspoon chopped fresh dill, plus more for serving
Zest of 1 lemon
1 tablespoon fresh mint leaves, for serving

Steps:

For the fritters: In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate medium bowl, whisk together the eggs and milk. Whisk the wet ingredients into the dry ingredients until fully incorporated. Whisk in the zaatar and garlic powder.
Add the onion, cauliflower, carrot and zucchini to the batter and mix well so that all the vegetables are well coated in batter.
In a medium skillet, heat 3 to 4 tablespoons of vegetable oil (enough to coat the bottom of the pan) over medium-high heat.
Scoop 1 to 2 heaping spoonfuls of fritter batter into the oil and allow to spread and lace out. Cook on one side until golden brown, 1 to 2 minutes, then flip with a fish spatula or pancake turner and brown on the second side, 1 to 2 minutes. (Make sure to flip the fritters away from you so you don't splash hot oil onto yourself.) Remove the finished fritters to a paper towel-lined plate or wire rack to drain. Continue with the rest of the batter.
For the herbed creme fraiche: Combine the creme fraiche, salt, chives and dill in a small bowl. Fold in the lemon zest.
Serve the fritters with the sauce and garnish with more fresh mint leaves, dill and chives.