The tzatziki is bursting with fresh, zingy flavours and packs a nice garlicky punch… a perfect match for these fritters.
Time to prepare: 25 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
For the tzatziki
1 small clove garlic, crushed
1/4 tsp dried dill
1 tbsp olive oil
1 tsp white wine vinegar
200g thick dairy-free yoghurt (Alpro Go On)
Salt and pepper
For the fritters
1 small carrot
1 small courgette
2 small onions, halved and finely sliced
2 tbsp vegetable oil
125g chickpea (gram) flour
1 tsp each of paprika, dried dill, ground cumin
10g chopped parsley
Zest of 1/2 lemon
1 level tsp salt
100g mushrooms, finely chopped
To make the tzatziki, grate the cucumber coarsely and squeeze out as much liquid as you can. Combine the grated cucumber, garlic, dill, olive oil, vinegar and yoghurt. Season with salt and black pepper to taste. Keep chilled in the fridge. (If you use ordinary yoghurt, you will need to strain it through a coffee filter for a couple of hours to get that creamy-thick consistency.)
Spiralise or grate the carrot and courgette. Sauté the sliced onions, carrots and courgettes for 3 minutes in the vegetable oil, then set aside.
Mix the gram flour, water, all the spices, dried herbs and parsley and blend until you have a smooth batter. Stir in the lemon zest and salt. Add the vegetables and chopped mushrooms into the batter and stir until evenly combined.
Heat some oil in a large non-stick pan. Use 2 tablespoons of the mixture for each fritter. Shallow fry until both sides are golden brown.
Place the fritters on kitchen paper and keep them warm in the oven while you continue cooking the rest of the mixture in batches. Serve straight away with the tzatziki.