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 YOGHURT DIP

Steps:

• Fritters:.Sift both flours into large bowl.
• Stir in garlic, garam masala, chili powder, cumin seeds and coriander. Mix.
• Make a well in the middle and stir in water. Mix well to make a smooth batter.
• Stir in Vegetables.
• Deep fry until golden brown.
• Dip:.Place cumin seeds in a small frying pan.
• Stir in medium heat for about 2 minutes, remove from heat and let it cool.
• Combine cumin seeds with remaining ingredients in a small bowl and mix well.