Ingredients (makes about 8 fritters)
-
2 medium zucchinis, grated
-
2 medium carrots, grated
-
1 small onion, finely grated or minced
-
2 cloves garlic, minced
-
2 large eggs
-
½ cup all-purpose flour (or chickpea flour for gluten-free)
-
¼ cup grated Parmesan cheese (optional)
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika or cumin (optional, for flavor)
-
2–3 tbsp olive oil for frying
Instructions
-
Prepare the vegetables
-
Grate the zucchini and carrots.
-
Place zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. This keeps the fritters from being soggy.
-
-
Mix the batter
-
In a large bowl, combine zucchini, carrots, onion, garlic, eggs, flour, cheese (if using), salt, pepper, and spices.
-
Mix until all ingredients are well combined. The mixture should hold together; if too wet, add a little more flour.
-
-
Cook the fritters
-
Heat olive oil in a large skillet over medium heat.
-
Scoop about 2 tbsp of the mixture for each fritter and flatten slightly in the pan.
-
Cook 3–4 minutes per side, until golden brown and crispy.
-
-
Serve
-
Transfer to a paper towel-lined plate to drain excess oil.
-
Serve warm with a dollop of sour cream, yogurt, or your favorite dipping sauce.
-
Tips
-
Make them extra crispy: Don’t overcrowd the pan, and cook in batches if needed.
-
Add herbs: Fresh parsley, dill, or chives work beautifully.
-
Make ahead: You can prepare the mixture in advance and refrigerate for a few hours before frying.
If you want, I can also give you a baked version that’s lighter and still crispy—no frying required. Do you want me to do that?
