VEGETABLE FRITTERS (ZUCCHINI & CARROT PATTIES)
INGREDIENTS
- 2 medium zucchini, grated and well squeezed
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 2 eggs
- 1/2 cup all-purpose flour or breadcrumbs
- 2 tbsp fresh parsley or green onions, chopped
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Oil for frying
PREPARATION
- Grate the zucchini and squeeze very well to remove excess water.
- Grate the carrot and finely chop the onion and herbs.
- Prepare a large mixing bowl.
DIRECTIONS
1. MIX THE INGREDIENTS
In a bowl, combine zucchini, carrot, onion, parsley (or green onions), eggs, flour, garlic powder, salt, and black pepper.
Mix well until a thick mixture forms.
2. SHAPE THE PATTIES
Using your hands, form small round patties from the mixture.
Press lightly to flatten.
3. FRY
Heat oil in a skillet over medium heat.
Place patties in the pan and cook for 3–4 minutes per side until golden brown and crispy.
4. DRAIN
Remove patties and place on paper towels to absorb excess oil.
5. SERVE
Serve hot as a snack, side dish, or light meal.
NOTES AND TIPS
- Make sure to squeeze the zucchini very well to keep patties firm.
- You can add grated cheese for extra flavor.
- These patties can also be baked at 375°F (190°C) for 20–25 minutes, flipping halfway.
- Serve with yogurt sauce or salad if desired.