Crispy Cucumber and Carrot Fritters with Zesty Dipping Sauce

1.Start by grating the cucumber and carrot using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out excess moisture to ensure the fritters are crispy.

2.In a large mixing bowl, combine the grated cucumber and carrot with the eggs, flour, baking powder, chili flakes, salt, black pepper, lemon juice, and chopped parsley. Mix until well combined and a thick batter forms.

3.Heat vegetable oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet.

4.Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form fritters. Fry in batches, making sure not to overcrowd the pan.

5.Cook the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.

6.In a small bowl, mix together the tomato sauce, lemon zest, honey, and garlic powder to create a zesty dipping sauce.

7.Serve the crispy fritters warm with the zesty dipping sauce on the side.