Zucchini And Carrot Fritters With Yogurt Mint Dip Food

ZUCCHINI AND CARROT FRITTERS WITH YOGURT-MINT DIP

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.

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

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!

ZUCCHINI FRITTERS WITH YOGURT DIP

Steps:

• 1. Grate the zucchini straight on to a clean dish towel and cover with another. Pat well and let stand for 10 minutes until zucchini are dry.
• 2. Meanwhile, to make the dip, mix the yogurt , cucumber, dill, and pepper to taste in a serving bowl. Cover and let chill.
• 3. Tip zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmeg, flour, and pepper to taste. Beat eggs in a separate bowl and stir into the zucchini batter - the batter will be quite lumpy and uneven but this is fine.
• 4. Heat the oil in a large, wide pan over medium heat. Drop 4 Tbsp of the batter into the skillet, with space in between and cook for 2-3 minutes on both sides. Remove, drain on paper towels, and keep warm. Cook the second batch of fritters in the same way. ( there should be 8 fritters total)
• 5. Serve the fritters hot with the dip, garnished with lemon quarters.

BAKED ZUCCHINI CARROT FRITTERS

Steps:

• Mix zucchini and 1/2 tsp salt.
• Let it sit 15 minutes, drain.
• Preheat oven to 350°F.
• Spray a 13x9-inch baking pan with cooking spray.
• Heat butter in a saute pan.
• Add carrots,onions and garlic, saute 10 minutes, remove from heat.
• Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
• Spread in greased pan and bake 25 minutes.
• Remove and brush top with oil.
• Place under broiler and cook until lightly browned.
• Cut into squares or use a cookie cutter to cut into rounds.
• Serve with extra butter.

VEGETABLE FRITTERS WITH YOGHURT FETA DIP

Steps:

• Wash the vegetables and let them drain.
• Grate the zucchini and sprinkle some salt on top. Let them sit for half an hour in a colander and then squeeze to remove all excess water.
• Grate the potato and squeeze out the water as well.
• Put the drained potato and zucchini in a bowl. Add the grated carrot, the parsley, the egg, as well as both cheeses, the mint, salt and pepper and oregano.
• (Easy on the salt, as feta is salty and we added some salt on the grated zucchini.)
• Put the onion, the tomato paste and the bouillon in a food processor and mix to puree.
• Empty it in the bowl and add the bread and mix to make the bread crumbs. Finally add the Quaker oats and mix well.
• Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.
• Heat the olive oil in a heavy skillet or non-stick frying pan.
• Form them into patties and dredge them with the flour.
• Fry on both sides until golden and remove them on kitchen paper.
• Serve them with Greek Yoghourt and Feta Dip.

MEDITERRANEAN ZUCCHINI FRITTERS WITH SENSATIONAL YOGURT SAUCE

Steps:

• For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
• For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
• Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
• Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
• Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
• Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
• Serve the patties with the dipping sauce and enjoy!