Crispy and savory Zucchini and Carrot Cheese Fritters:
Crispy and savory Zucchini and Carrot Cheese Fritters:
Ingredients
2 medium zucchini, grated
2 medium carrots, peeled and grated
½ cup shredded cheese (such as mozzarella or cheddar)
2 large eggs
⅓ cup fresh green onions (scallions), finely chopped
3–4 tablespoons all-purpose flour (or oat flour)
½ teaspoon salt (plus extra for draining)
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil or olive oil for pan-frying
Instructions
Prep and Drain the Vegetables:
Grate the zucchini and carrots using a box grater. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes. Transfer the zucchini to a clean kitchen towel and wring out as much excess liquid as possible.
Mix the Batter:
In a large mixing bowl, combine the squeezed zucchini, grated carrots, and chopped green onions. Add the eggs, flour, shredded cheese, salt, and black pepper. Stir thoroughly until a thick, cohesive vegetable batter forms.
Pan-Fry the Fritters:
Heat a thin layer of oil in a large non-stick skillet over medium heat. Scoop about 2 to 3 tablespoons of the mixture for each fritter, place it into the pan, and gently flatten it out into a small patty.
Cook Until Golden:
Cook for 3 to 4 minutes on the first side until golden brown and crispy, then carefully flip and cook for another 2 to 3 minutes on the other side.
Drain and Serve:
Transfer the finished fritters to a plate lined with paper towels to absorb any extra oil. Serve warm on their own or with a side of sour cream, Greek yogurt, or your favorite dipping sauce.
