Vegetable Fritters (or Indian Latkes?!)

This all started last month, when I consistently came across recipes for root vegetable latkes. They looked really good, but also really time-consuming. This week I decided to make rajmah again and came across this recipe on the fabulous blog, Smitten Kitchen. The fritters are the perfect appetizer, don't require too much time (just a good box grater!), and are really yummy.

Ingredients:

Grate:
2 carrots
1 zucchini
1 onion
1 small potato
1 small sweet potato

Wisk:
3 eggs
4 tablespoons of flour
2 tablespoons of ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
chopped cilantro to taste

Directions: Mix the drained, grated vegetables into the egg mixture until the vegetables are evenly coated. Heat about 2 tablespoons of olive oil in a non-stick frying pan. When the oil is hot, begin scooping about 1/4 cup (I used an ice cream scoop) of the veggie mixture into the hot pan. About 3 to 4 fit into my 12-inch pan. Once they begin to set, use the spatula to thin them out. The fritters will start to brown in 3-4 minutes, after which you should flip them, and brown them on the other side. Enjoy them crispy and hot off the stove with a dollop of yogurt!