Vegetable Fritters


These crispy fritters taste delicious and they’re packed with healthy vegetables


Vegetable Fritters


  • 2 cups zucchini (shredded)
  • 2 cups carrot (shredded)
  • 2/3 cups flour (I used whole-wheat)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/3 cup scallion
  • 2 eggs


1. Sprinkle lightly the shredded zucchini with salt. Let it sit for 10 minutes then using your hands, squeeze out as much liquid as possible. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
2. Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
3. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt.
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