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Trudie Styler
Trudie Styler is an actress, film producer, director, human rights activist, environmentalist, organic
farmer and UNICEF Ambassador. In 1989, Trudie and her husband, Sting, started The Rainforest
Fund, an organization devoted to protecting rainforests and their indigenous peoples in South
America, Africa and Asia. The Rainforest Fund supports programs that cover a range of issues
from protection of civil and political rights of indigenous and tribal peoples, to the promotion and
defense of their social, economic and cultural rights. Visit www.rainforestfund.org for more.
Spiced zucchini, squash
and carrot fritters
Ingredients (batter)
1 yellow squash
2 zucchini
1 large carrot
3 scallions
2-3 tablespoons shredded cilantro leaves
2-3 tablespoons shredded mint leaves
2 garlic cloves finely minced
1 cup all-purpose flour or rice flour
1 teaspoon baking soda
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup ice cold sparkling water
Oil for frying
Ingredients (chili sauce)
1 ¼ cup Greek yogurt
1 tablespoon Sriracha chili sauce
1 teaspoon toasted cumin seeds, toasted
1 handful of torn cilantro leaves
Juice of half a lime
DIRECTIONS (chili sauce)
Put the yogurt for the sauce in a bowl.
Add the rest of the ingredients and stir
them into the yogurt.
DIRECTIONS
On a box grater, using the
coarse grate, shred the carrots,
zucchinis and squash lengthwise.
Thinly slice the scallions about
finger length. Place in a bowl along
with the cilantro, mint and garlic. Put the
flour, baking soda, cumin seeds, paprika,
onion and garlic powder with a pinch of salt
in another bowl. Mix thoroughly, then beat in
enough ice cold sparkling water to make a smooth
but sticky batter. Add the vegetable mixture to the
batter and toss thoroughly to fully incorporate. Heat
up the oil in a deep pan, carefully drop 4 large dollops of the
mixture, at a time into the hot oil without crowding the pan.
Fry for 3-4 minutes, turning once, until they are puffed and golden.
Repeat until all batter is used. Serve hot with the chili sauce.
*Recipe by Joe Sponzo, chef to Sting and Trudie, coauthor of "The Lake House Cookbook."
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