[WATCH] Zucchini fritters with a Benna yoghurt and garlic dipping sauce

Watch Sean Gravina make zucchini fritters with a Benna yoghurt and garlic dipping sauce. A perfect recipe to get your kids to eat some hidden veggies. 

Watch Sean Gravina make zucchini fritters, a great way to get the kids to eat their veggies

Zucchini fritters with a Benna yoghurt and garlic dipping sauce

Ingredients

Zucchini fritters

  • 2 small zucchini, ends trimmed
  • 1 small potato, peeled
  • ½ medium onion
  • 2 tsp salt
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ tsp ground cumin
  • 3 tbsp parsley, finely chopped, plus more for serving
  • 2 tbsp  mint, finely chopped, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ tsp baking powder
  • ½ cup vegetable oil
  • Olive oil

Benna yoghurt and garlic dipping sauce

  • ½ cup Benna plain yogurt
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp lemon juice
  • 2 tsp olive oil
  • 1 tsp honey
  • 1 garlic clove, finely grated
  • Salt and pepper

 

Method

  1. Prepare the garlic, yoghurt dipping sauce by mixing the yoghurt, mint, lemon juice, oil, honey, and garlic in a small bowl.
  2. Season with salt and pepper, cover and chill.
  3. To prepare the fritters, grate the zucchini, potato, and onion on the large holes of a box grater.
  4. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt.
  5. Let vegetables sit until they release their liquid, 30−40 minutes.
  6. Mix eggs, garlic, cumin, 3 tbsp parsley, and 2 tbsp mint in a medium bowl and season with salt and pepper.
  7. Gather up half the zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder and mix gently.
  8. Heat vegetable oil in a large skillet over medium-high.
  9. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula.
  10. Cook until golden brown and crisp, about 3 minutes per side.
  11. Transfer to a wire rack; season with salt.
  12. Drizzle yoghurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

This recipe first appeared on Gourmet Today TV, aired on TVM on 5 June, 2015. 

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