Ducksoup'S Spring Vegetable Fritters, Cucumber Yogu

Name: Ducksoup'S Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fritters:; 8 ounces asparagus, asparagus, woody ends snapped off, sliced into 1/4-inch rounds; 8 ounces peas; 8 ounces fava beans; 4 spring onions, sliced; 1 mall bunch wild garlic leaves (replace with 1 crushed garlic clove if wild garlic is not in season); 1 lemon; 1 egg; 2 cups 00 flour; 2 1/4 cups ice-cold sparkling water; Vegetable or sunflower oil, for frying; Handful of curry leaves; Good pinch of sumac; Salt and freshly ground black pepper; For the cucumber yogurt:; 1/2 cucumber, cut lengthwise, seeds scooped out; Pinch of salt; 2 cups Greek yogurt; 3 tablespoons extra-virgin olive oil; Juice of 1/2 lemon; 1 garlic clove, crushed; Handful of mint leaves, coarsely chopped; Salt and freshly ground black pepper

Servings: persons

For the fritters:
8 ounces asparagus, asparagus, woody ends snapped off, sliced into 1/4-inch rounds
8 ounces peas
8 ounces fava beans
4 spring onions, sliced
1 mall bunch wild garlic leaves (replace with 1 crushed garlic clove if wild garlic is not in season)
1 lemon
1 egg
2 cups 00 flour
2 1/4 cups ice-cold sparkling water
Vegetable or sunflower oil, for frying
Handful of curry leaves
Good pinch of sumac
Salt and freshly ground black pepper
For the cucumber yogurt:
1/2 cucumber, cut lengthwise, seeds scooped out
Pinch of salt
2 cups Greek yogurt
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
1 garlic clove, crushed
Handful of mint leaves, coarsely chopped
Salt and freshly ground black pepper

1
Start with the cucumber yogurt. Coarsely grate the cucumber into a sieve set over a bowl and rub a good pinch of salt into the cucumber. Set aside for about 45 minutes to allow the cucumber to release its water.
2
Meanwhile, make the fritter mix. Place the asparagus into a large bowl with the peas, fava beans, spring onions, and wild garlic leaves (or crushed garlic clove). Zest the lemon over the top (keep the lemon to use in the cucumber yogurt) and season with salt and pepper.
3
In a separate bowl, mix the egg with the flour and then slowly add the sparkling water, whisking constantly. You want the consistency of thick cream, so go easy, as you may not need all the water. Pour this batter mixture over the vegetables and mix well.
4
Heat a generous amount of vegetable or sunflower oil in a large, heavy-bottomed pan until a small piece of bread turns golden in 10 seconds.
5
While the oil is heating, finish the cucumber yogurt by giving the cucumber a gentle squeeze to remove the last bits of water. Then place in a mixing bowl with the yogurt, olive oil, lemon juice, garlic, and mint. Give everything a quick whisk-it should have a bit of texture to it-and season with salt and pepper.
6
The oil should now be hot enough so, working in batches of four, drop tablespoons of the fritter mix into the pan. (To stop the batter mixture from sticking to your spoon, dip the spoon into the oil first-but make sure the spoon is dry when you do this.) Be careful when dropping the fritters into the oil, as they may splash a little. Fry the fritters for 5 to 6 minutes, or until golden brown, and use a slotted spoon to turn them halfway through the cooking time. Remove with a slotted spoon and transfer to some folded paper towels to drain off some of the oil. Give them a pinch of salt, keep warm, and then do the next batch in the same way.
7
Once all the fritters are done, drop the curry leaves into the oil; again, be careful as they will crackle and spit as they cook. Fry for 1 minute, remove, and drain on paper towels.
8
To serve, spoon the cucumber yogurt onto plates. Arrange the fritters and curry leaves on top of the yogurt and sprinkle with the sumac.

723

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the fritters:, 8 ounces asparagus, asparagus, woody ends snapped off, sliced into 1/4-inch rounds, 8 ounces peas, 8 ounces fava beans, and more.

Yes, Ducksoup'S Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ducksoup'S Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions