The holidays are all about family, food and entertaining…the only problem is picking out items that the whole family – including the kids will enjoy. Here is how to get those veggies into your kiddos tummies while pleasing your adult guests during the holidays. PLUS – it only takes about an hour of your time and is perfect to prep ahead of time and doesn’t have to be served hot.
Ps – it’s the holidays, so give in and love these little fried fritters. You can always start healthy come the New Year!
Zucchini and Carrot Fritters With Ranch Dip
- 1 cup all-purpose flour, more as needed
- 1 teaspoon baking powder
- 1 teaspoon coriander
- 3/4 teaspoon kosher salt, more for serving
- 1 cup milk, more as needed
- 1 large egg
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon pepper
- 2 large carrots, grated (about 1 1/2 cups)
- 1 large zucchini, grated (about 2 cups)
- 2 scallions, finely chopped
- 1/2 cup ranch dressing
- Olive oil, for frying.
1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
2. Pour dry ingredients into wet; whisk until just blended (do not over mix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.
3. To make the dip: pour ½ cup of ranch dressing in a bowl. Cover and refrigerate until ready to use.
4. 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). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with dip.