Best Zucchini And Carrot Fritters With Yogurt Mint Dip Recipes

Carrot Zucchini Fritters image

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

Number Of Ingredients 18

2/3 cup plus 1/2 cup sour cream, divided
2/3 cup lightly packed fresh basil leaves
1 teaspoon lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup horseradish sauce
FRITTERS:
2 tablespoons finely chopped onion
1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts :

Zucchini Carrot Fritters Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Snacks

Yield 8 fritters

Number Of Ingredients 12

1 cup chickpeas
1 zucchini, grated
1 carrot, grated
2 eggs
½ cup whole wheat panko
2 teaspoons fresh basil, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
olive oil
plain greek yogurt
green onion, diced

Steps:

Mash chickpeas with a fork in a large bowl. Set aside.
Grate zucchini. Place in a clean dish towel or cloth.
Grate carrots. Place in a clean dish towel or cloth with zucchini.
Squeeze out as much moisture as possible.
Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
Stir until completely combined.
Heat olive oil in a large skillet on medium heat.
Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
Serve with a dollop of plain greek yogurt and diced green onion.
Enjoy!