Ingredients2 cups grated vegetables (zucchini, carrots, potatoes, sweet potatoes, or a mix)½ cup finely chopped onion (optional)2 eggs, lightly beaten½ cup all-purpose flour (or substitute with chickpea flour or almond flour)¼ teaspoon baking powder (optional, for extra crispiness)¼ cup grated Parmesan cheese (optional, for added flavor)2 tablespoons chopped fresh herbs (parsley, cilantro, dill, or chives)½ teaspoon garlic powder or minced garlicSalt and pepper, to tasteVegetable oil, for fryingInstructionsPrepare the VegetablesGrate your chosen vegetables. If using zucchini or potatoes, place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This will help the fritters stay crispy.Mix the BatterIn a large bowl, combine the grated vegetables, onion (if using), eggs, flour, baking powder, Parmesan cheese, herbs, garlic powder, salt, and pepper. Mix well until the batter holds together.Heat the OilHeat a thin layer of vegetable oil in a large skillet over medium heat until shimmering.Form the FrittersScoop about 2 tablespoons of the vegetable mixture for each fritter and gently flatten into a patty. Place in the hot oil, being careful not to overcrowd the pan.Fry the FrittersCook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.ServeServe warm with your favorite dipping sauce, such as sour cream, yogurt, tzatziki, or a spicy aioli.TipsCustomize Your Veggies: Use any combination of vegetables you like! Corn, spinach, broccoli, or even cauliflower work wonderfully.Make it Spicy: Add a pinch of red pepper flakes or chopped chili for a kick of heat.Make it Gluten-Free: Substitute the flour with gluten-free alternatives like chickpea flour, rice flour, or almond flour.These crispy Vegetable Fritters are a fantastic way to use up leftover veggies and are sure to please everyone at the table
Vegetable Fritters Recipe
