Ducksoups Spring Vegetable Fritters Cucumber Yogurt Curry Leaves

Name: Ducksoup's Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves
Ingredients: For the fritters:; 8 ounces asparagus, asparagus, woody ends snapped off, sliced into 1⁄4-inch rounds; 8 ounces peas; 8 ounces fava beans; 4 spring onions, sliced; 1 mall bunch wild garlic leaves (replace with 1 crushed garlic clove if wild garlic is not in season); 1 lemon; 1 egg; 2 cups 00 flour; 2 1/4 cups ice-cold sparkling water; Vegetable or sunflower oil, for frying; Handful of curry leaves; Good pinch of sumac; Salt and freshly ground black pepper; For the cucumber yogurt:; 1/2 cucumber, cut lengthwise, seeds scooped out; Pinch of salt; 2 cups Greek yogurt; 3 tablespoons extra-virgin olive oil; Juice of 1/2 lemon; 1 garlic clove, crushed; Handful of mint leaves, coarsely chopped

Ducksoup's Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves

By Food52

 Serves 4

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Details

Servings: 4
Diet: High-Fiber, Low-Sodium
Meal: lunch, dinner
Dish: main course

Cuisine

south east asian

Comments

Ingredients

For the fritters:
8 ounces asparagus, asparagus, woody ends snapped off, sliced into 1⁄4-inch rounds
8 ounces peas
8 ounces fava beans
4 spring onions, sliced
1 mall bunch wild garlic leaves (replace with 1 crushed garlic clove if wild garlic is not in season)
1 lemon
1 egg
2 cups 00 flour
2 1/4 cups ice-cold sparkling water
Vegetable or sunflower oil, for frying
Handful of curry leaves
Good pinch of sumac
Salt and freshly ground black pepper
For the cucumber yogurt:
1/2 cucumber, cut lengthwise, seeds scooped out
Pinch of salt
2 cups Greek yogurt
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
1 garlic clove, crushed
Handful of mint leaves, coarsely chopped
Salt and freshly ground black pepper