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1
To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt.
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2
In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
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3
Pour dry ingredients into wet; whisk until just blended (do not overmix).
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4
Batter should be slightly thicker than cream.
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5
If its too thick, add some milk; if its too thin, sprinkle with additional flour.
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6
Stir in the carrots, zucchini and scallions.
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7
Allow to rest for 30 minutes.
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8
To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt.
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9
In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil.
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10
Cover and refrigerate until ready to use.
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11
Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately).
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12
Line a cookie sheet with paper towels.
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13
Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan.
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14
Fry, turning occasionally, until golden all over, about 3 to 4 minutes.
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15
Use a slotted spoon to transfer fritters to the cookie sheet to drain.
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16
Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.
