Carrot, Zucchini and Scallion Fritters

1 cup all-purpose flour, more as needed

1 tsp baking powder

1 tsp coriander

¾ tsp kosher salt, more for serving

1 cup milk, more as needed

1 large egg

¼ tsp grated lemon zest

¼ tsp pepper

2 large carrots, grated (about 1 1/2 cups) with tops reserved

1 large zucchini, grated (about 2 cups)

2 scallions, finely chopped

½ cup plain yogurt

1 tbsp chopped parsley

1 tbsp Colavita Extra Virgin Olive Oil

1 tbsp tahini sauce

Colavita Olive Oil, for frying

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: In a food processor, puree the yogurt, parsley, reserved carrot tops, 1 tablespoon extra virgin oil and 1 tbsp tahini. 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.

Print Options:

Carrot, Zucchini and Scallion Fritters