Directions

• Step 1 Put flour, baking powder, coriander and 1/2 t. salt into a large bowl. Whisk.
• Step 2 In another bowl, whisk milk, egg, lemon zest and pepper together.
• Step 3 Add dry ingredients to wet. Whisk until just blended. Your batter should be the consistency of thick cream. Add additional milk or flour to adjust the consistency.
• Step 4 Add carrots, zucchini and scallions to the batter and set aside for 30 minutes.
• Step 5 Heat 1 inch of olive oil to 375 degrees temperature in a wide saucepan. Line a tray with paper towels. Working in batches, drop 1 T. batter into the hot oil. Fry (turning occasionally) for 3 to 4 minutes. You want both sides of the fritters to be golden brown. When fritters are properly fried, transfer to the tray lined with paper towels to drain.
• Step 6 When fritters are properly drained, transfer then to a plate, sprinkle with coarse salt (I used Maldon) and serve with room temperature sour cream garnished with chopped scallions, chopped mint and a slice of a red chili pepper.