Zucchini and carrot fritter tacos from scratch

I think cooking is the only thing keeping me pretty sane in these testing times. And there is nothing I was wanting to cook again than some tacos. It was zucchini and carrot fritter with fresh salsa this time. Mexican cuisine comes to closest to Indian in terms of flavour, the robust use of spices and colours. Last time I made some quick tacos with cold cuts. This time around, the idea was a DIY taco lunch for the fam. And the elements do seem cumbersome but come together very nicely. I had very recently read about how tacos go to quesadillas and enchiladas. Burritos go to Chimichangas and take out the tortillas altogether for burrito bowls.

For the zucchini and carrot fritter tacos, I am going to list the recipe in order of prep so that so can get it done super efficiently! Start with the dough so that it rests, do the salsa next to chill it. Next up, do the zucchini and carrot fritters and bring it all together. Yields about twenty 4-inch tacos.

Check out my previous taco recipes here – Breakfast tacos and Tacos with Cold Cuts.

• 

• 

• 

For the Taco Dough

I used whole wheat and AP flour last time. And it was with maize flour this time. But you can use 4 cups of all-purpose flour as well.

INGREDIENTS

• All-purpose flour – 3 cups + more for dusting
• Maize flour – 1 cup
• Water – 1-1/2 cup

METHOD

• In a food processor mix the two flour types. Slowly add water, it will start coming together.
• Take the dough out of the processor, dust a little flour and knead till you have a smooth dough. Put aside to rest.

For the Salsa

INGREDIENTS

• Tomato – 1, medium
• Onion – 1, medium
• Corn kernels – 1 cup
• Fresh coriander leaves – 1/2 cup
• Apple cider vinegar – 1 tsp
• Lemon juice – 1 tsp
• Tomato ketchup – 1 tbsp
• Sugar – 1/2 tsp
• Salt – 1/2 tbsp

METHOD

• Wash the vegetables properly. De-seed the tomatoes and cut into fine pieces.
• Peel and chop the onions and place in an ice water bath for 10 minutes to make it more crunchy. And takes away the raw, smelly taste of the onions.
• In a bowl, add the chopped tomatoes, onions, corn kernels and chopped coriander leaves and mix. Add the other condiments and mix well. Keep in the fridge to keep it cool.

For the Zucchini and Carrot Fritter

INGREDIENTS

• Zucchini – 1, large
• Carrot, preferable orange – 1, medium
• Boiled potato – 1, medium
• Gram flour/ besan – 3 tbsp
• Salt – to taste
• Chili powder – 1 tsp
• Coriander powder – 1/2 tsp
• Oil to cook

METHOD

• Peel and grate the zucchini and carrot. Squeeze out the water from the zucchini.
• In a bowl mix the zucchini, carrot, mash the potatoes and mix together. Since zucchini has a wee bit of water content, you don’t need to add water.
• Add the besan, salt and spices. Mix them all together.
• Keep it in the fridge for 10-15 minutes so that the mixture sets. (You can get started on the tacos in the meantime)
• Heat oil in a pan and using 1 tsp mixture at a time and shallow fry the fritters till crispy. Repeat.

Building the tacos

INGREDIENTS

• Mayonnaise
• Yogurt – 1/4 cup
• Dried herbs – 1-1/2 tbsp
• Cheddar cheese, crumbled – 1/4 cup

METHOD

• Since I didn’t have sour cream at home, I whisked some herbs in yogurt.
• Dust the pastry board or slab and roll the tacos into 4 inch round. I suggest you roll a larger sheet and use a steel bowl of the approximate size to cut the tacos. I can’t roll them round to save my life.
• Heat a Tawa and cook the taco on both sides. Repeat until you have the desired number.
• Smear a little mayo on the bottom. Add the crispy fritters, top with fresh salsa, little of the yogurt mix. And garnish with Cheddar cheese.

Chomping Time!