Veggie Fritters With Southern Chive Dip Recipes

VEGETABLE FRITTERS WITH CHICK PEA BATTER

Steps:

• Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
• To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.

VEGETABLE FRITTERS WITH HERBED CREME FRAICHE

Steps:

• For the fritters: In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate medium bowl, whisk together the eggs and milk. Whisk the wet ingredients into the dry ingredients until fully incorporated. Whisk in the zaatar and garlic powder.
• Add the onion, cauliflower, carrot and zucchini to the batter and mix well so that all the vegetables are well coated in batter.
• In a medium skillet, heat 3 to 4 tablespoons of vegetable oil (enough to coat the bottom of the pan) over medium-high heat.
• Scoop 1 to 2 heaping spoonfuls of fritter batter into the oil and allow to spread and lace out. Cook on one side until golden brown, 1 to 2 minutes, then flip with a fish spatula or pancake turner and brown on the second side, 1 to 2 minutes. (Make sure to flip the fritters away from you so you don't splash hot oil onto yourself.) Remove the finished fritters to a paper towel-lined plate or wire rack to drain. Continue with the rest of the batter.
• For the herbed creme fraiche: Combine the creme fraiche, salt, chives and dill in a small bowl. Fold in the lemon zest.
• Serve the fritters with the sauce and garnish with more fresh mint leaves, dill and chives.