Description
Crunchy on the outside, tender on the inside, these crispy zucchini fritters are a delicious way to enjoy vegetables. Packed with zucchini, potato, and carrot, and seasoned with fresh herbs, they’re a crowd-pleasing snack or side dish that’s better than meat!
Ingredients
- 2 zucchini, grated
- 1 potato, grated
- 1 carrot, grated
- 2 eggs, beaten
- 4 tablespoons semolina
- Spring onion, finely chopped
- Parsley, finely chopped
- Olive oil for frying
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Grate the zucchini, potato, and carrot into a large mixing bowl.
- Lightly season the vegetables with salt and let them sit for a few minutes to release moisture.
- Wrap the grated vegetables in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
Step 2: Mix the Ingredients
- Add the beaten eggs, semolina, spring onion, and parsley to the grated vegetables.
- Season the mixture with salt and pepper to taste.
- Stir well until everything is combined. If the mixture feels too wet, add more semolina for binding.
Step 3: Fry the Fritters
- Heat olive oil in a large skillet over medium heat.
- Scoop small portions of the mixture and form them into flat patties.
- Place the patties in the skillet and fry for 4-5 minutes on each side, or until golden brown and crispy.
Step 4: Serve
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve warm, garnished with parsley and paired with a yogurt-based dip or ketchup.
Notes
- Make It Gluten-Free: Replace semolina with almond flour or gluten-free breadcrumbs.
- Baking Option: Bake at 400°F (200°C) for 20 minutes, flipping halfway through.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean