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Carrot and Zucchini Fritters with Herbed Yogurt Dip Recipe

Name: Carrot and Zucchini Fritters with Herbed Yogurt Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 2 Medium Zucchinis; 1 White Onion; 2 Eggs; 1 Tsp Ground Coriander; 2 Tbsp All-Purpose Flour; 1 Bunch of Parsley; 250 g Plain Yogurt; 1 Lime; Olive Oil (to fry); Salt (to taste); Black Pepper (to taste)

Stashcook

These fritters are crispy and full of flavor. We grate carrots and zucchini, mix them with spices, and fry them until they're golden. They come with a tasty yogurt dip with fresh herbs.

Ingredients

500 g Carrots

2 Medium Zucchinis

1 White Onion

2 Eggs

1 Tsp Ground Coriander

2 Tbsp All-Purpose Flour

1 Bunch of Parsley

250 g Plain Yogurt

1 Lime

Olive Oil (to fry)

Salt (to taste)

Black Pepper (to taste)

Method

Wash, peel, and grate the carrots and zucchinis into a large bowl.

Peel and finely grate the onion, then add it to the bowl with the grated vegetables.

Crack the eggs into the bowl. Add the ground coriander, all-purpose flour, and a few twists of black pepper. Stir the mixture until well combined.

Place the mixture into a colander and press down to squeeze out excess liquid. Transfer the mixture back to the bowl.

Heat a frying pan over medium heat and add enough olive oil to cover the bottom.

Form the vegetable mixture into small patties, about 2 tablespoons each. Fry the patties for about 3 minutes on each side, or until they are crisp and golden brown.

Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.

For the dip, finely chop the parsley and mix it into the plain yogurt. Add the zest and juice of the lime, and season with salt to taste.

Serve the fritters hot with a side of the herbed yogurt dip.