PREP TIME: 20 MINS | COOK TIME: 5 MINS | TOTAL TIME: 25 MINS | SERVINGS: 12 fritters
These vegetable fritters are an excellent way to sneak in some veggies to your meal. These fritters are made with only a few simple ingredients and ready in minutes. Sprinkle the fritters with salt and pepper right after coming out of the pan, and serve immediately with a dollop of sour cream or yoghurt.
If you are looking for another amazing side dish that your picky eaters will surely love, then these quick and crispy vegetable fritters are a must! They are incredibly easy and quick to make using pantry staples. Make sure to give these veggie fritters a try very soon. They are amazing!
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Ingredients
2 tbsp olive oil
2 large eggs, lightly beaten
2 cloves garlic, minced
2/3 c. all-purpose flour
1/3 c. sliced scallions (green and white parts)
Sour cream or yoghurt, for serving
2 c. shredded zucchini
2 c. shredded carrots
How to make Quick and Crispy Vegetable Fritters
Step 1: In a colander, place the shredded zucchini and lightly sprinkle with salt. Set aside for 10 minutes. Then, squeeze out as much liquid as possible from the zucchini using your hands.
Step 2: In a large bowl, place the zucchini, carrots, garlic, flour, eggs, scallions, ¼ tsp salt, and ⅛ tsp pepper. Mix well.
Step 3: With paper towels, line a plate.
Step 4: Heat the olive oil in a large saute pan over medium-high heat. Scoop 3 tbsp mounds of the veggie mixture into the pan once the oil is shimmering. Slightly flatten the mounds and keep them about 1-inch apart from each other. Cook for about 2 to 3 minutes. Flip the fritters and cook the other side for 1 to 2 minutes more or until crispy and golden brown.
Step 5: To the paper towel-lined plate, transfer the fritters and sprinkle with salt and pepper. Cook the rest of the veggie mixture.
Step 6: Enjoy the fritters right away topped with yoghurt or sour cream
Ingredients
- 2 tbsp olive oil
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2/3 c. all-purpose flour
- 1/3 c. sliced scallions (green and white parts)
- Sour cream or yoghurt, for serving
- 2 c. shredded zucchini
- 2 c. shredded carrots
Instructions
Step 1: In a colander, place the shredded zucchini and lightly sprinkle with salt. Set aside for 10 minutes. Then, squeeze out as much liquid as possible from the zucchini using your hands.
Step 2: In a large bowl, place the zucchini, carrots, garlic, flour, eggs, scallions, ¼ tsp salt, and ⅛ tsp pepper. Mix well.
Step 3: With paper towels, line a plate.
Step 4: Heat the olive oil in a large saute pan over medium-high heat. Scoop 3 tbsp mounds of the veggie mixture into the pan once the oil is shimmering. Slightly flatten the mounds and keep them about 1-inch apart from each other. Cook for about 2 to 3 minutes. Flip the fritters and cook the other side for 1 to 2 minutes more or until crispy and golden brown.
Step 5: To the paper towel-lined plate, transfer the fritters and sprinkle with salt and pepper. Cook the rest of the veggie mixture.
Step 6: Enjoy the fritters right away topped with yoghurt or sour cream
