These Vegetable Fritters with Zucchini and Potato are a flavorful and nutritious way to enjoy your veggies in a crispy, golden package. With grated zucchini, potato, and carrot, combined with aromatic spices like cumin, paprika, and garlic powder, these fritters are perfect for a light snack, side dish, or even a vegetarian main course. The addition of chickpea flour makes them gluten-free and adds a boost of protein, while the spices create a deliciously savory taste. Serve them with your favorite dipping sauce, and you’ve got a dish that’s sure to please everyone!
Ingredients:
- 1 large zucchini (375 g), grated
- 2 medium potatoes (300 g), peeled and grated (Yukon Gold or Russet)
- 1 medium carrot (80 g), grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika powder
- ½ teaspoon sea salt
- Black pepper to taste
- ½ cup chickpea flour (50 g)
Instructions:
- Prepare the vegetables: Grate the zucchini, potatoes, and carrot using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Mix the ingredients: In a large bowl, combine the grated zucchini, potatoes, and carrot. Incorporate the garlic powder, onion powder, chili powder, ground cumin, paprika, sea salt, and black pepper. Stir thoroughly to ensure the spices are well combined.
- Add the chickpea flour: Gradually stir in the chickpea flour, mixing well to coat the vegetables and form a thick batter. The chickpea flour will help bind the ingredients together.
- Form the fritters: Heat a large non-stick skillet or frying pan over medium heat and add a few tablespoons of oil. Using your hands, form small patties or fritters from the vegetable mixture, about 2-3 tablespoons each.
- Cook the fritters: Place the fritters in the hot oil, flattening them slightly with the back of a spatula. Fry for 3 to 4 minutes per side, or until they turn a rich golden brown and develop a crispy texture. Work in batches if needed, and add more oil as necessary between batches.
- Drain and serve: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve hot with a dipping sauce like yogurt, tzatziki, or your favorite condiment.
Conclusion:
These Vegetable Fritters with Zucchini and Potato are a delightful way to enjoy vegetables in a crispy, seasoned form. Easy to prepare and packed with flavor, they make a perfect snack, appetizer, or light meal. The combination of zucchini, potatoes, and carrots, paired with chickpea flour and spices, creates a tasty fritter that’s both healthy and satisfying.
Crispy Vegetable Fritters with Zucchini and Potato: A Deliciously Healthy Snack
Ingredients
- 1 large zucchini 375 g, grated
- 2 medium potatoes 300 g, peeled and grated (Yukon Gold or Russet)
- 1 medium carrot 80 g, grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika powder
- ½ teaspoon sea salt
- Black pepper to taste
- ½ cup chickpea flour 50 g
Instructions
- Prepare the vegetables: Grate the zucchini, potatoes, and carrot using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Mix the ingredients: In a large bowl, combine the grated zucchini, potatoes, and carrot. Incorporate the garlic powder, onion powder, chili powder, ground cumin, paprika, sea salt, and black pepper. Stir thoroughly to ensure the spices are well combined.
- Add the chickpea flour: Gradually stir in the chickpea flour, mixing well to coat the vegetables and form a thick batter. The chickpea flour will help bind the ingredients together.
- Form the fritters: Heat a large non-stick skillet or frying pan over medium heat and add a few tablespoons of oil. Using your hands, form small patties or fritters from the vegetable mixture, about 2-3 tablespoons each.
- Cook the fritters: Place the fritters in the hot oil, flattening them slightly with the back of a spatula. Fry for 3 to 4 minutes per side, or until they turn a rich golden brown and develop a crispy texture. Work in batches if needed, and add more oil as necessary between batches.
- Drain and serve: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve hot with a dipping sauce like yogurt, tzatziki, or your favorite condiment.