Turk­ish zuc­chini frit­ters with gar­lic yo­ghurt sauce

Australian Women’s Weekly NZ - - CONTENTS -


2 medium (240g) car­rots, grated coarsely 3 medium (360g) zuc­chini, grated coarsely

2 Spring onion, sliced thinly

2 ta­ble­spoons coarsely chopped fresh dill 2 ta­ble­spoons coarsely chopped fresh flat-leaf pars­ley

200g feta, crum­bled

1 tea­spoon sweet pa­prika

1½ tea­spoons ground cumin

¾ cup (105g) white spelt or plain flour 3 eggs, whisked lightly sun­flower oil, to shal­low-fry lemon wedges, to serve GAR­LIC YO­GHURT SAUCE 1 cup (280g) Greek-style yo­ghurt 1 ta­ble­spoon lemon juice

1 small clove gar­lic, crushed

1 ta­ble­spoon coarsely chopped fresh dill

1 GAR­LIC YO­GHURT SAUCE: Com­bine the in­gre­di­ents in a small bowl; sea­son to taste. 2 Squeeze ex­cess liq­uid from car­rot and zuc­chini; dis­card liq­uid. Press veg­eta­bles well be­tween sheets of pa­per towel un­til very dry. Com­bine grated veg­eta­bles with onion, herbs, feta, spices, flour and eggs in a large bowl; sea­son. Shape ½ cup mea­sure­ments into frit­ters.

3 Heat the oil in a large fry­ing pan over medium heat. Shal­low-fry the frit­ters, in batches, for 3 min­utes on each side or un­til browned lightly and cooked through. Drain frit­ters on pa­per towel. Serve the frit­ters with the Gar­lic Yo­ghurt Sauce and lemon wedges.

Not suit­able to freeze or mi­crowave.

Turk­ish zuc­chini frit­ters with gar­lic yo­ghurt sauce

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