Zucchini, Carrot, and Scallion Fritters

by Catie Schwalb

makes about three dozen.

1 cup flour
1 ½ teaspoon baking powder
¾ teaspoon salt
few turns of fresh black pepper
¾ cup of milk
2 large eggs
1 1/4 cup grated, zucchini, about one medium zucchini
1 1/4 cup grated carrot, about three medium carrots
1/2 cup scallion, white and green parts, about three scallions
1/3 cup toasted sunflower seeds
canola or peanut oil, for frying

In a medium bowl, sift together flour, baking powder, salt and pepper. Set aside.

In a larger bowl, whisk together milk and eggs. Add the dry ingredients to the milk mixture and whisk until smooth.

Grate the zucchini on large holes of a box grater, or with the grating blade of a food processor. Squeeze in several layers of paper towel to remove as much liquid as possible. Grate carrots to the same size. Add both to the batter.

Thinly slice the scallions. Add scallions and sunflower seeds to batter and mix to thoroughly combine.

Fill a pot with canola or peanut oil, until it is 2 inches deep. Heat the oil to 360 F. Carefully drop about one tablespoon-sized dollops of the batter into the oil (they will puff up considerably). Do not put too many fritters in the pot at once, as the temperature of the oil will decrease too much. Also if the fritters are too large they won’t cook through by the time the outside is sufficiently browned, and will still be raw in the middle. Fry until golden brown, turning over once when cooking, about two minutes total. Turn the heat down if the fritters are browning too quickly or the temperature continues to rise.

Remove fritters with a slotted spoon to paper towels to drain. Salt lightly while still hot. Serve warm.

Dipping Sauce ideas:

Soy sauce topped with a few teaspoons of toasted sesame seeds
and
Sour cream or plain greek yogurt mixed with a few teaspoons of freshly grated lemon zest