Carrot Zucchini Fritters with Spiced Dill Yogurt

Ingredients

• •2 cups grated carrots
• •2 cups grated zucchini (squeezed to remove excess water)
• •1/2 cup all-purpose flour
• •1/4 cup breadcrumbs
• •2 large eggs
• •2 green onions, finely chopped
• •1 clove garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •3 tablespoons olive oil (for frying)
• •1/2 cup plain Greek yogurt
• •1 teaspoon dried dill
• •1/4 teaspoon ground coriander
• •1/4 teaspoon cayenne pepper (optional)
• •1 tablespoon lemon juice

Instructions

1. 1

   Grate the carrots and zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step is crucial for achieving crispy fritters.

2. 2

   In a large mixing bowl, combine the grated carrots, squeezed zucchini, all-purpose flour, breadcrumbs, eggs, green onions, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the fritter mixture and flatten it into a small patty shape.

4. 4

   Place the patties into the hot skillet, cooking 3-4 fritters at a time to prevent overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining fritter mixture, adding more olive oil to the skillet as needed.

5. 5

   While the fritters are cooking, prepare the spiced dill yogurt sauce. In a small bowl, mix the plain Greek yogurt, dried dill, ground coriander, cayenne pepper (if using), lemon juice, and a pinch of salt. Stir until smooth and set aside.

6. 6

   Once the fritters are cooked, transfer them to a plate lined with paper towels to drain excess oil.

7. 7

   Serve the fritters warm with a generous dollop of spiced dill yogurt sauce on the side. Optionally, garnish with additional dill or a sprinkle of chili flakes for extra flavor.