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Prepare the Vegetables
Grate your chosen vegetables. If using zucchini or potatoes, place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out excess water to help keep the fritters crispy.
Mix the Batter
In a large bowl, combine 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 Oil
Heat a thin layer of vegetable oil in a large skillet over medium heat until shimmering.
Form the Fritters
Scoop about 2 tablespoons of the vegetable mixture for each fritter and gently flatten into patties. Place them carefully in the hot oil, avoiding overcrowding.
Fry the Fritters
Cook fritters for 3-4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.
Serve
Serve warm with your favorite dipping sauce such as sour cream, yogurt, tzatziki, or spicy aioli.
Tips
Customize Your Veggies: Use any combination like corn, spinach, broccoli, or cauliflower.
Make it Spicy: Add red pepper flakes or chopped chili for heat.
Make it Gluten-Free: Use gluten-free flours such as chickpea, rice, or almond flour.
These crispy vegetable fritters are a delicious way to use up leftover veggies and please everyone at the table!
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