Description
Crispy on the outside, tender on the inside, these Easy and Delicious Vegetable Fritters are packed with flavor and nutrients. Made with zucchini, carrots, garlic, and scallions, they’re perfect for snacking, appetizers, or a light meal. Serve them with sour cream or yogurt for a creamy dip that enhances their taste.
Ingredients
Scale
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Sour cream or yogurt, for serving
Instructions
- Prepare the Vegetables: Shred the zucchini and carrots using a box grater or food processor.
- Remove Excess Moisture: Place the shredded zucchini in a clean kitchen towel, squeeze out as much moisture as possible to keep the fritters crispy.
- Mix the Ingredients: In a large bowl, combine the zucchini, carrots, garlic, flour, eggs, and scallions. Stir until everything is well mixed.
- Season the Mixture: Add salt and pepper to taste and mix again.
- Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Form and Cook the Fritters: Scoop out small portions, shape them into patties (about 2-3 inches in diameter), and place them in the hot skillet. Cook for 3-4 minutes per side until golden brown and crispy.
- Drain and Serve: Transfer the fritters to a plate lined with paper towels to drain excess oil. Serve hot with sour cream or yogurt.
Notes
- For extra crispiness, squeeze out as much water as possible from the zucchini.
- Make it gluten-free by using almond flour or a gluten-free flour blend.
- Add cheese for extra flavor—Parmesan or feta work great!
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
- Reheat in the oven at 375°F (190°C) for 10 minutes or in a skillet for a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Mediterranean