Scrap And Oil

Ingredients

• ½ cup chickpea flour
• 2 tablespoons rice flour
• ½ teaspoon baking powder
• 1 large egg
• 2 pounds vegetables of choice, grated or thinly sliced (see Cook's Note)
• 2 tablespoons finely chopped fresh herbs, such as cilantro, mint, or dill
• 1 clove garlic, minced
• ¼ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon paprika
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste
• Olive or vegetable oil, for frying

Instructions

1. In a small bowl, stir together the yogurt, herbs, lemon juice, olive oil, and salt. Cover and set aside in the refrigerator until ready to serve.
2. In a medium bowl, whisk to combine the chickpea flour, rice flour, and baking powder. In a large bowl, whisk the egg until no streaks remain. Squeeze any excess water out of the wetter vegetables into the sink. To the bowl with the egg, add the vegetables, garlic, chopped herbs, cumin, coriander, paprika, salt, and pepper. Sprinkle half of the flour mixture onto the vegetable mixture and combine with a rubber spatula. Test the mixture by forming a few patties in your hands. If they fall apart, sprinkle and mix in more of the flour mixture a tablespoon at a time until the patties hold together.
3. Line a plate with paper towels. In a large skillet, heat ⅛ inch of oil over medium-high heat until shimmering. Using a ¼-cup measuring cup, scoop the fritter batter into the pan and gently flatten it with a spatula until it's about ⅓ inch thick. Continue to add batter to the pan, making sure to leave at least 2 inches between the fritters. Fry for 2 to 3 minutes until the fritters are golden on the bottom, then flip and cook for 2 to 3 more minutes on the second side. Transfer the cooked fritters to the paper towel–lined plate. Continue until no batter remains. Serve at once with the prepared dipping sauce.