Summer Squash and Carrot Fritters with Yogurt Dip
-Grate 4 small carrots.
-Then grate 2 large Ronde de Nice summer squash.
-To make the batter for the fritters: in a large bowl, whisk together the following:
1 cup flour, more as needed
1 tsp baking powder
1 tsp ground coriander
½ tsp sea salt
-In a separate large bowl, whisk together the following
1 cup milk, more as needed
1 large egg
¼ tsp grated lemon zest
¼ tsp pepper
-Pour dry ingredients into wet; whisk until just blended, 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 1 finely chopped garlic clove and ¼ tsp sea salt.
-In a small bowl, whisk together:
½ cup plain yogurt
1 TBS chopped mint or cilantro
1 TBS extra virgin olive oil
The garlic/salt mixture
-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 sea salt and serve with yogurt dip.