Recipe: Curried Vegetable Fritters with Yogurt Dip (using zucchini and garbanzo beans) |
Appetizers and Snacks |
CURRIED VEGETABLE FRITTERS WITH YOGURT DIP
FOR THE YOGURT DIP: 2/3 cup plain yogurt 3 tablespoons chopped fresh cilantro 1 tablespoon lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon cayenne pepper FOR THE FRITTERS: vegetable oil for frying 1 medium (about 1 cup) zucchini, grated and squeezed dry 2/3 cup chickpeas (garbanzo beans), mashed with fork 1/2 diced cup onion 1/2 cup all-purpose baking mix (such as Bisquick) 1 1/2 teaspoons grated lemon zest 1 teaspoon curry powder 3 tablespoons plain yogurt 2 egg whites, lightly beaten TO PREPARE THE YOGURT DIP: In bowl stir together all ingredients; refrigerate until ready to serve. TO PREPARE THE FRITTERS: In deep pot heat 2-inches oil over medium-high heat until oil registers 350 degrees F on deep-frying thermometer. In bowl combine zucchini, chickpeas, onion, baking mix, zest and curry powder; stir in yogurt and egg whites. Working in batches, drop batter by heaping tablespoonfuls into oil; flatten slightly with back of spoon. Fry, turning once, until golden brown, 2-3 minutes per side; drain on paper towels. Serve dip with hot fritters. Source: Woman's World Magazine, August 17, 1999 |
MsgID: 3137143 |
Shared by: Betsy at Recipelink.com |
In reply to: Recipe: Any Way You Like it - Vegetable Recipes ... |
Board: Daily Recipe Swap at Recipelink.com |
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