Zucchini carrot fritters

In July our garden is full of zucchinis. When it rains there are even more. It’s like magic. There’s nothing and two days later you have several to eat. This year I planted seven bushes, both yellow and green. I love my zucchinis smaller than 12 cm, they are the best this size. Today I spotted three 12 cm ones and took them to my kitchen. I decided to make some zucchini fritters. I added some carrots and potatoes for some extra colour and taste.

RECIPE – ZUCCHINI FRITTERS WITH CUCUMBER DIP

3 zucchinis

2 carrots

2 potatoes

7 tablespoons potato starch

1 egg

1 t each: turmeric, cumin, garam masala and salt

1,5 l sunflower or canola oil for frying

DIP
1 large cucumber

5 T olive Greek yogurt

juice of one lime

1 T fresh mint

1 garlic clove

1 T olive oil

salt, pepper

Shred all veggies on box grater using the biggest holes. Put zucchini, potato and carrot shreds in a colander, salt it and let drain for 30 minutes. Squeeze excess water with cheesecloth or paper towels. Put all shreds in a bowl, add egg, spices and potato starch. Heat oil in a deep frying pan or fryer. Wait until it heats up to 180 C. Put Tablespoon of a batter into the oil and fry until golden on both sides- 1-2 minutes on one side. Take out with slotted spoon and put on paper towels to get rid of excess oil.

For the dip- mix shredded cucumber, yogurt, mashed garlic, lemon juice and salt. Add mint, mix and drizzle a bit of olive oil on top. Serve with zucchini fritters