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Vegetable Fritters

vegefritters

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

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Vegetable Fritters

Ingredients

  • 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

Directions

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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