Vegetable Fritters With Yoghurt Feta Dip Recipes

FETA YOGURT DIP

Steps:

• Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve.
• Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.

VEGETABLE FRITTERS WITH YOGHURT FETA DIP

Steps:

• Wash the vegetables and let them drain.
• Grate the zucchini and sprinkle some salt on top. Let them sit for half an hour in a colander and then squeeze to remove all excess water.
• Grate the potato and squeeze out the water as well.
• Put the drained potato and zucchini in a bowl. Add the grated carrot, the parsley, the egg, as well as both cheeses, the mint, salt and pepper and oregano.
• (Easy on the salt, as feta is salty and we added some salt on the grated zucchini.)
• Put the onion, the tomato paste and the bouillon in a food processor and mix to puree.
• Empty it in the bowl and add the bread and mix to make the bread crumbs. Finally add the Quaker oats and mix well.
• Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.
• Heat the olive oil in a heavy skillet or non-stick frying pan.
• Form them into patties and dredge them with the flour.
• Fry on both sides until golden and remove them on kitchen paper.
• Serve them with Greek Yoghourt and Feta Dip.

HERBY FETA AND YOGURT DIP WITH SUMAC

Steps:

• Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
• Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
• Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.

VEGETABLE FRITTERS WITH YOGHURT DIP

Steps:

• Fritters:.Sift both flours into large bowl.
• Stir in garlic, garam masala, chili powder, cumin seeds and coriander. Mix.
• Make a well in the middle and stir in water. Mix well to make a smooth batter.
• Stir in Vegetables.
• Deep fry until golden brown.
• Dip:.Place cumin seeds in a small frying pan.
• Stir in medium heat for about 2 minutes, remove from heat and let it cool.
• Combine cumin seeds with remaining ingredients in a small bowl and mix well.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.