Pohani V with Zesty Dipping Sauce

Ingredients

• 2 medium zucchinis (about 300g), grated 2 medium zucchinis (about 300g), grated
• 1 small eggplant (about 200g), grated 1 small eggplant (about 200g), grated
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced 1 green bell pepper, finely diced
• 1 small onion, finely diced 1 small onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 32g (Sugar: 5g)
• Protein: 7g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated zucchini, eggplant, diced bell peppers, onion, and minced garlic.
2. 2.
   Sprinkle salt over the vegetable mixture and let it sit for 10 minutes to draw out excess moisture.
3. 3.
   After 10 minutes, squeeze the vegetables to remove as much liquid as possible.
4. 4.
   In a separate bowl, whisk together the flour, eggs, baking powder, salt, and black pepper until well combined.
5. 5.
   Add the vegetable mixture to the batter and stir until all the ingredients are evenly coated.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat.
7. 7.
   Drop spoonfuls of the vegetable batter into the hot oil, flattening them slightly with the back of the spoon.
8. 8.
   Fry the fritters for about 3-4 minutes on each side, or until they turn golden brown and crispy.
9. 9.
   Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Pohani V hot with the zesty dipping sauce on the side.

Treat your ingredients with care...

• Zucchini — Make sure to squeeze out as much liquid as possible from the grated zucchini to prevent the fritters from becoming soggy.
• Eggplant — Choose a small eggplant with firm flesh for the best results.
• Bell peppers — Use a combination of red and green bell peppers to add color and flavor to the fritters.
• Garlic — Freshly minced garlic will provide the best flavor.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of cornstarch to the batter.
• Experiment with different herbs and spices in the dipping sauce, such as dill, parsley, or paprika, to customize the flavor.
• Serve the Pohani V immediately after frying to maintain their crispiness.
• If you prefer a lighter version, you can also bake the fritters in the oven at 200°C (400°F) for about 20 minutes, flipping them halfway through.

Serving advice

Pohani V is best served hot as an appetizer or light meal. Arrange the fritters on a platter and garnish with fresh herbs, such as parsley or dill, for an added touch of freshness. Serve with the zesty dipping sauce on the side for dipping.

Presentation advice

To make the dish visually appealing, arrange the golden-brown Pohani V fritters on a bed of lettuce leaves or fresh salad greens. Drizzle the dipping sauce over the fritters or serve it in a small bowl alongside the platter. Garnish with a sprinkle of paprika or a sprig of fresh herbs for an elegant presentation.