Zucchini and carrot fritters

My guys love these and are happy to eat them on their own as a meal. They also make another ripping hors d’oevres for parties. The creamy yoghurt sauce has plenty of kick as well to keep the adults double-dipping.

INGREDIENTS

185g plain flour

2 teaspoons caster sugar

1 teaspoon salt, plus extra to serve

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

2 large eggs, separated

1 cup milk

30g unsalted butter, melted and cooled

1 large zucchini, peeled and grated

2 carrots, grated

3 spring onions, chopped

3 garlic cloves, crushed

large handful flat-leaf parsley, chopped

peanut oil, for frying

INGREDIENTS FOR ADULTS

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon chilli powder

125g greek-style yoghurt

squeeze lemon juice

red chilli, chopped, to serve

coriander leaves, chopped, to serve

METHOD

Whisk together the flour, sugar, salt, baking powder, bicarbonate of soda, egg yolks and milk. Add the butter and whisk again. Combine the zucchini, carrot, spring onion, garlic and parsley and add it to the batter. Beat the egg whites until soft peaks form. Fold the egg whites into the zucchini and carrot mixture in two batches.

Preheat a non-stick frying pan over a medium–high heat and brush it with peanut oil. Using a ladle, scoop the batter into the pan. Cook for 2–3 minutes and flip.

Cook for a further 2 minutes and remove to a plate lined with paper towel. Continue until all the batter is cooked.

DISH ONE

Sprinkle the fritters with salt and serve to the kids.

DISH TWO

Mix together the cumin, ground coriander, chilli powder, yoghurt and lemon juice. Serve the fritters with a dollop of the spiced yoghurt and garnish with the fresh chilli and coriander.

#janeken2 #zucchini #carrot #friters