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Super easy, quick and crispy!
Prep Time10 mins
Cook Time5 mins
Servings: 10 fritters
- 2 cups zucchini shredded
- 2 cups carrot shredded
- 2 cloves garlic minced
- 2/3 cup all-purpose flour
- 2 large eggs lightly beaten
- 1/3 cup scallions sliced
- 1 tsp vegetable oil may substitute olive oil or avocado oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 tbsp sour cream for serving; may substitute yogurt
Place shredded zucchini in a colander and sprinkle lightly with salt.
Let zucchini sit for 10 minutes and then squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add carrots, garlic, flour, eggs, scallion, salt, and pepper.
Stire the mixture until combined.
Line a plate with paper towels.
Place a large pan over medium-high heat and coat the bottom with oil.
Once the oil is shimmering, scoop a small amount of the vegetable mixture into the pan and flatten with a spatula.
Cook the fritters for 2-3 minutes then flip once and continue cooking them for an additional 1-2 minutes, until golden and crispy.
Transfer fritters to the paper towel-lined plate and season with salt.
Serve the fritters immediately with sour cream or yogurt.
Serving: 1fritter | Calories: 74kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 50mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4443IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
Photo from: https://www.jessicagavin.com/crispy-vegetable-fritters-with-avocado-yogurt-sauce/