ZUCCHINI FRITTERS WITH YOGURT DIP
This recipe is from a recipe book I have called: Family Favorites Vegetables. By Parragon NY. I love the taste of fried fritters with vegetables of any kind.
Provided by Melissa Keys
Categories Vegetable Appetizers
Time 35m
Number Of Ingredients 17
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.
ZUCCHINI AND CARROT FRITTERS WITH YOGURT-MINT DIP
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
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
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- by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve.
- Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out!
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