Carrot Fritters with Tahini-Lemon Yogurt
For yogurt: Rub cut sides of garlic clove against the bottom and sides of a small bowl; discard garlic. Whisk together yogurt, tahini, lemon juice, water, honey, 1/2 teaspoon salt and 1/4 teaspoon cumin in bowl. Set aside.Advertisement
Place carrots in a double layer of paper towels; roll and squeeze out as much moisture as possible.
For fritters: In a large bowl, whisk together flour, cornstarch, 3/4 teaspoon salt, 3/4 teaspoon cumin, the baking powder, garlic powder and cayenne. Add egg and milk; stir together until just blended. Fold in carrots, green onion and parsley. (The mixture looks dry, but it will come together. It should be mostly carrot, held together with the sticky batter.)
In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Working in batches, add generous tablespoons of batter to skillet, flattening to about 1/2-inch thick with the back of the spoon. Fry until golden, turning once, about 2 minutes per side. Transfer fritters to a paper towel-lined baking sheet. Repeat with remaining batter, adding oil to skillet as needed. Serve fritters immediately, with sauce on the side for dipping. (If desired, garnish sauce with a drizzle of olive oil.)
When mixing together batter, mixture might look dry but will come together similar to latkes.