Photo: ©2011 Natalie Lewis
The primary ingredients are carrots and zucchini. How bad can that be, right?
BY MAGAZINE COLUMNIST NATALIE LEWIS
I have a huge problem when it comes to fritters. The problem lies somewhere between the first one I pop into my mouth and about the ninth or tenth when I realize I’m about to finish off the entire batch in less than seven minutes.
Well, ok I guess that’s not a huge problem since the primary ingredients are carrots and zucchini. How bad can that be, right? Other than the fact that I am usually polishing off what was intended to be served as an appetizer to my patiently waiting guests… or for my hungry husband’s dinner. Whoops!
Lucky for me they are a cinch to throw together. No one will ever know!
Carrot-Zucchini Fritters with Mint Yogurt Sauce
(Try spreading the sauce in a warmed whole wheat tortilla with shredded lettuce and fritters – yum!)
1 large zucchini, (about 1 1/2 cups grated)
2 large carrots, (about 1 1/2 cups grated)
1 scallion, chopped
1/2 cup flour (or more if needed)
1 teaspoon coriander
1/2 tsp cumin
1/2 tsp paprika
Salt and Pepper
Mint Yogurt Sauce
1/2 cup plain yogurt (low-fat if you prefer)
1 garlic clove, minced
about 1 tbsp chopped mint
1/4 teaspoon grated lemon zest
Salt and Pepper
Begin by making yogurt sauce and combine all ingredients in a small bowl. Set aside for flavors to combine while making fritters.
To make fritters combine grated zucchini, grated carrot, scallions, coriander, cumin, paprika, salt and pepper in a large bowl. In separate bowl whisk egg and then add to zucchini carrot mixture. Begin to add flour and incorporate more until you are able to form the fritters.
Heat olive oil on medium-high heat. Add fritters to hot pan and cook for about 3-4 minutes on each side or until browned. Serve warm with mint yogurt sauce.
Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.
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© 2011, The Magazine of Yoga, LLC.