Monster Zucchini Part 3: Curried Zucchini-Carrot Fritters

A nice simple dinner to use up the zucchini. These fritters ended up crispier and crunchier than the last ones we made, which I think is due to much more time spent draining the moister from the zuccs, as well as adding corn meal to the dough. These were very tasty - nice and spicy, garlicky, and sweet from the zucchini. We served them with a sauce made from the zucchini/onion/carrot juices and raita over basmati rice from our big awesome Indian-market bag:
Curried Zucchini-Carrot Fritters
Adapted from tracyeatssf.blogspot.com; serves 4

2 cups shredded zucchini
2 cups shredded carrot
1 small onion, shredded
2 cloves of garlic, minced
1/2 small green chili, minced
2 eggs, beaten
½ cup milk
½ cup flour
¼ cup of cornmeal
salt and pepper to taste
Curry powder to taste
Raita (see below)

Combine all of the vegetables in a colander over a pot. Salt the veggies and press/squeeze the water out - get as much out as possible. Reduce the juices with some curry powder to make a sauce, or save them to use as veggie broth. Add the eggs, milk, flour, cornmeal, salt, pepper, and curry. heat about a 1/4" of oil in a wide pan on medium-high. Drop scoops of the dough into it, flatten with a spatula, and cook until well browned on each side. Serve over rice with raita.

Raita: combine equal parts plain yogurt and finely-chopped cucumbers - optionally add shredded mint, dill, or coriander.