Vegetable Fritters With Yoghurt Feta Dip Recipes

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.

VEGETABLE FRITTERS WITH CARAMELISED ONIONS

Steps:

• Preheat oven to 180C (350F).
• For onions, heat olive oil in a large skillet, add onion and stir occasionally over low heat for 20-30 minutes or until onions are soft and caramelised, set aside.
• Combine carrot and sweet potato in a colander, squeeze out as much liquid as possible, then transfer to a bowl.
• Add green onion, coriander, spices, cornstarch and egg, season with salt and pepper and mix well.
• Divide mixture into 8 and, pressing firmly, shape each portion into a patty.
• Heat thin layer of oil in a non-stick skillet and cook fritters, in batches, over medium heat until golden brown on both sides.
• Transfer fritters to an oiled oven tray and bake for 10 minutes or until cooked through.
• Place fritters on a plate, top with a spoonful of yoghurt and some caramelised onions and scatter with crumbled feta.