Description
Crispy on the outside, tender inside, and an easy way to use fresh zucchini and carrots.
Ingredients
- 2 medium zucchini, about 400 g, grated
- 2 medium carrots, about 150 g, grated
- 2 large eggs
- 60 g all-purpose flour
- 40 g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 30 mL olive oil, for frying
Instructions
- Grate and drain: Grate the zucchini and carrots. Place the zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible.
- Make the mixture: In a large bowl, combine zucchini, carrots, eggs, flour, Parmesan, garlic, parsley, salt, pepper, and onion powder. Mix until evenly combined.
- Heat the pan: Heat the olive oil in a large skillet over medium heat.
- Form the fritters: Scoop about 2 tablespoons of the mixture per fritter into the skillet. Flatten gently with the back of a spoon.
- Cook: Fry for 3–4 minutes per side, or until golden brown and crisp.
- Drain: Transfer to a plate lined with paper towels.
Notes
- Easy Yogurt Dip: Mix 120 g plain Greek yogurt, 1 tbsp lemon juice, 1 small garlic clove (minced), a pinch of salt, and 1 tbsp chopped parsley or dill to serve alongside the warm fritters.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg