Variation On A Classic Dish
Mixed Vegetable Fritters with Yogurt Sauce
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Mixed Vegetable Fritters with Yogurt Sauce - Tangy Lemon Yogurt Sauce with Crisp Veggies
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For Lemon Yogurt Dip
- 2 cups plain Yogurt
- 3 Tbsps Crème fraiche
- 2 Tbsps fresh lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp Lime zest
- For Vegetable Cakes
- 1 red chili pepper (washed)
- 1 Zucchini (washed and grated)
- 1 carrot (peeled and grated)
- 1 cup potatoes (peeled and grated)
- 3 scallions (rinsed and trimmed; finely chopped)
- 1 Tbsp fresh parsley (finely chopped)
- 2 eggs (lightly beaten)
- ¼ cup all-purpose flour (plus extra if needed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 pinch Nutmeg
- vegetable oil (for frying)
- In Addition
- 1 handful Sprout
Preparation steps
1.
For Lemon Yogurt Dip:
2.
In a small bowl, combine the yogurt, creme fraiche and lemon juice. Season to taste with salt and pepper. Divide between 4 bowls and garnish with lime zest, prior to serving.
3.
For Vegetable Cakes:
4.
Cut the chili in half lengthwise, scrape out the seeds and discard, finely chop. In a large bowl, combine the chopped chili pepper, zucchini, carrot, potato, scallions, and parsley. Mix the eggs, flour, salt, pepper and nutmeg together; add to the vegetable mix, stir to incorporate. If mixture does not hold together, dust with additional flour until the proper consistency is achieved.
5.
Heat the oil in a skillet over medium heat. Working in batches, place 1 generous tablespoon of the vegetable mixture in hot oil. Do not over crowd the pan. After about 1 minute, flatten the tops and make into small cakes. Cook until golden brown, turn and cook on the other side. Add more oil as needed. Drain on absorbent paper towels.
6.
Serve with lemon yogurt dip and fresh sprouts.
