Zucchini and Carrot Fritters with Yogurt-Mint Dip

Zucchini and Carrot Fritters with Yogurt-Mint Dip
This makes a lot. Holds well in refrigerator. Double the dip.


Prepare:
  2 large carrots, grated (about 1 1/2 cups)
  1 large zucchini, grated (about 2 cups)
  2 scallions, finely chopped

Mix together:
  1 cup all-purpose flour, more as needed
  1 teaspoon baking powder
  1 teaspoon coriander
  ¾ teaspoon kosher salt, more for serving

Mix together
  1 cup milk, more as needed
  1 large egg
  ¼ teaspoon grated lemon zest
  ¼ teaspoon pepper

Add wet and dry together just to blend. Then stir in veggies. Do NOT over stir.

Let rest for 30 minutes.



Prepare Dip (double this)

 1 garlic clove, finely chopped
 ½ cup plain yogurt
 1 tablespoon chopped mint
 1 tablespoon extra virgin olive oil

Mix together. Cover an refrigerate. (DOUBLE the dip.)


To cook the fritters:

Olive oil, for frying
Use wide sauce pan - 1" of oil heated to 375. 
Line cookie sheet with paper towels.
Drop 1T (these are small) - do not crowd pan. 
Fry, turning occasionally, for 3 - 4 minutes until golden all over.
Lay on cookie sheet as they are done. 


Sprinkle with salt. Serve with yogurt dip.