Zucchini and Carrot Fritters With Yogurt-Mint Dip
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour, more as needed
- 1teaspoon baking powder
- 1teaspoon coriander
- ¾teaspoon kosher salt, more for serving
- 1cup milk, more as needed
- 1large egg
- ¼teaspoon grated lemon zest
- ¼teaspoon pepper
- 2large carrots, grated (about 1½ cups)
- 1large zucchini, grated (about 2 cups)
- 2scallions, finely chopped
- 1garlic clove, finely chopped
- ½cup plain yogurt
- 1tablespoon chopped mint
- 1tablespoon extra virgin olive oil
- Olive oil, for frying
Nutritional analysis per serving (36 servings)
70 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and ½ teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
- Step 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.
- Step 3
To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and ¼ 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.
- Step 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.
Private Notes
Comments
Has anyone tried baking these or cooking them like pancakes instead of deep frying them? I'm cooking for someone with pancreatitis who can not tolerate much fat.
Yes, many times, like pancakes, fried in a little olive oil (or grape seed oil) in a skillet and I have added other vegetables too such as corn or green peas.
I make a similar thing and pan fry them in a little butter and olive oil. They are by no means deep fried. I do this in my cast iron skillet. While I haven't tried it with this recipe yet, I've done it many times with zucchini corn pancakes and sweet potato latkes. The key for those is to really make sure the zucchini is dry and to make sure they are well set before flipping.
That's how I plan to try these!
I was surprised at how well this came out since the batter didn't really look that thick. I will be making this again.
Like others, I enjoyed the recipe (which we now call Zucchini Blinis), but could not imagine how to make it for a dinner with guests. I tried freezing the batter in advance but it was too watery when thawed. I also tried frying them the night before, then reheating them in the panini grill for the next night's dinner. This worked much better and gave me a 2nd opportunity to extract excess oil by setting the hot ones on paper towels. The sauce is tasty and versatile.
If I do this again I would leave out the lemon zest, and bake them instead of frying.
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