Healthy(ish) Latkes

(This is John's godson. He will slay you with his cuteness)

I made latkes! And now you can make the same ones I made. It will be like we have a special connection. Because I made the latkes, now you're gonna make 'em, and I'm gonna eat them, and so are you. And maybe, just maybe, we'll be eating them at the same time. It will be like, even though we're far apart, and maybe we've never even met, we're sharing "healthy" greasy food with each other. I love you.

Zucchini and Carrot Fritters with Yogurt-Mint Dip

1 cup flour, more as needed (I use gluten free)
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon sea salt
1 cup milk (I use oat milk), more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots, grated
1 large zucchini, grated
*I think it would be killer to cut up some spinach super fine and sneak it in here as well
2 scallions, finely chopped
1 garlic clove, finely chopped
1/2 cup plain yogurt
1 teaspoon chopped mint
1 tablespoon extra virgin olive oil

Olive oil or coconut oil for frying.

1. To make the batter for the fritters: in a large bowl, whisk together 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. Stir in the carrots, zucchini and scallions. Allow to rest for 30 mins.

3. To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon of salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.

4. Fill a wide saucepan with 1 inch of olive or coconut oil; heat 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 3-4 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 yogurt dip.
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