CURRIED VEGETABLE FRITTERS WITH YOGURT DIP

FOR THE YOGURT DIP:
2/3 cup plain yogurt
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
FOR THE FRITTERS:
vegetable oil for frying
1 medium (about 1 cup) zucchini, grated and squeezed dry
2/3 cup chickpeas (garbanzo beans), mashed with fork
1/2 diced cup onion
1/2 cup all-purpose baking mix (such as Bisquick)
1 1/2 teaspoons grated lemon zest
1 teaspoon curry powder
3 tablespoons plain yogurt
2 egg whites, lightly beaten

TO PREPARE THE YOGURT DIP:
In bowl stir together all ingredients; refrigerate until ready to serve.

TO PREPARE THE FRITTERS:
In deep pot heat 2-inches oil over medium-high heat until oil registers 350 degrees F on deep-frying thermometer.

In bowl combine zucchini, chickpeas, onion, baking mix, zest and curry powder; stir in yogurt and egg whites.

Working in batches, drop batter by heaping tablespoonfuls into oil; flatten slightly with back of spoon. Fry, turning once, until golden brown, 2-3 minutes per side; drain on paper towels.

Serve dip with hot fritters.

Source: Woman's World Magazine, August 17, 1999