Carrot Fritters With Yoghurt Dressing Food

SEARED SCALLOPS, CARROT FRITTERS AND YOGHURT DRESSING

Seared Scallops, Carrot Fritters and Yoghurt Dressing image

Make and share this Seared Scallops, Carrot Fritters and Yoghurt Dressing recipe from Food.com.

Provided by Ninna

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

60 g plain flour
125 ml soda water
1 egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon sea salt
1 small red chili pepper, de-seeded and finely chopped
235 g carrots, grated
8 shallots (spring onions)
25 g coriander, chopped (cilantro)
60 ml vegetable oil
12 medium scallops, roe removed
2 tablespoons olive oil
sea salt
fresh ground black pepper
watercress, to serve
125 g plain yogurt
1 tablespoon lime juice
sea salt
fresh ground black pepper
1 tablespoon olive oil

Steps:

To make the carrot fritters, preheat the oven to 160degC (315degF); place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well, add the chilli, carrot, spring onion and coriander and stir to combine.
Heat a frying pan on a medium to high heat, add the oil and heat until hot.
Cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown; drain on paper towels, cook the remaining fritter batter, adding extra oil if necessary.
Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.
For the scallops, place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine; heat a nonstick frying pan over a medium to high heat and cook the scallops for no more than one minute on each side.
For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing; season with pepper and serve.

Nutrition Facts : Calories 418.3, Fat 26.4, SaturatedFat 4.2, Cholesterol 71.8, Sodium 753.7, Carbohydrate 32.6, Fiber 3.1, Sugar 5.7, Protein 14.2

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

CARROT FRITTERS

Carrot Fritters image

Fritters with carrots, onions, and green onions.

Provided by TAKAKO SABANKAYA

Categories Side Dish Vegetables Onion

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 carrots, julienned
1 onion, cut into 1/4-inch slices
1 bunch green onions, chopped
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
2 eggs
2 quarts oil for deep frying

Steps:

In a medium bowl combine carrots, onion, green onions, flour, salt, pepper and eggs; mix well to coat.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Using tongs, pick up veggies and drop into hot oil. Fry 3 minutes on one side and 2 minutes on the other.

Nutrition Facts : Calories 592.2 calories, Carbohydrate 36.5 g, Cholesterol 93 mg, Fat 47.1 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 6.5 g, Sodium 647.2 mg, Sugar 7.1 g

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