Spiced Zucchini-and-Carrot Fritters

Name: Spiced Zucchini-and-Carrot Fritters
Yield: makes 6 or 8
Ingredients: a large carrot; a large leek; zucchini – 2; a large red chile, seeded; shredded cilantro leaves – a tablespoon; garlic – 2 cloves, chopped; self-rising flour – 3/4 cup (100g); baking soda – half a teaspoon; garam masala – 2 teaspoons; ice-cold water – about 2/3 cup (175ml); oil for frying; plain yogurt – 2/3 cup (150g); red and yellow chiles – 2 or 3 small, hot ones; cumin seeds – a teaspoon; cilantro leaves – a handful, roughly torn

December 14, 2011

Small squashes deep-fry particularly well, offering a refreshing, almost juicy contrast to the ethereally crisp batter. This is one of those recipes—pancakes are another—that I tend to make when there are just two of us, and we can eat our sizzling fritters at the stove while the next one cooks. I find I get a much crisper result if I don’t overcrowd the pan.

Recipe notes

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