Spiced Zucchini-and-Carrot Fritters Recipe

Name: Spiced Zucchini-and-Carrot Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the yogurt for the sauce into a bowl.
2
Seed and finely chop the chiles, then stir them into the yogurt.
3
Toast the cumin seeds in a dry nonstick pan, then, as they start to smell warm and dustily nutty, stir them into the sauce with the coarsely torn cilantro.
4
Cut the carrot and leek into fine strips about the length of your finger.
5
Cut the zucchini and chile into very fine slices.
6
Put all the vegetables and the cilantro and garlic into a bowl.
7
Put the flour, baking soda, garam masala, and a generous amount of salt and pepper into another bowl, then beat in enough cold water to make a smooth but sticky batter.
8
Add the vegetables and toss thoroughly.
9
Heat the oil in a deep pan.
10
Carefully drop large tablespoons of the mixture into the hot oil, about four dollops at a time.
11
Fry for three or four minutes, until they are puffed and golden.
12
Serve hot, with the chile sauce.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: a large carrot, a large leek, zucchini 2, a large red chile, seeded, and more.

Yes, Spiced Zucchini-and-Carrot Fritters falls under the Vegetarian 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!

Spiced Zucchini-and-Carrot Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions