Zucchini and young carrot fritters with yogurt sauce

Zucchini and young carrot fritters with yogurt sauce


  1. Zucchini 1 kg
  2. Carrot 300 g
  3. Green onions to taste
  4. Flour 1.5 cups
  5. Milk 1 cup
  6. 3 eggs
  7. Yogurt 150 gr
  8. 2 cloves of garlic
  9. Coriander 1 tsp
  10. Finely chopped mint leaves 1 tsp
  11. Vegetable oil to taste
  12. Olive oil to taste
  13. Zest with 1/2 lemon
  14. Baking powder 1 tsp
  15. Pepper to taste
  • Main Ingredients Carrot, Zucchini, Zucchini, Lemon, Milk, Yogurt, Flour


Mix flour, coriander, baking powder and salt. In another bowl, mix milk, eggs, lemon zest, pepper. Pour the contents of the first bowl into the second and mix thoroughly. Grate zucchini and carrots on a coarse grater. Squash squash and drain. Pour into a bowl with the rest of the ingredients and mix thoroughly. Refrigerate for half an hour.
In a mortar, grind 2 cloves of garlic and a half tsp. salt. If there is no stupa, you can simply grind with a kitchen knife on the board. Finely chop several mint leaves. Mix yogurt with chopped mint leaves and olive oil. Refrigerate until fritters fry.
Fry fritters in vegetable oil. When serving, sprinkle a little coarse sea salt (optional) and add yogurt sauce.