Quick and Crispy Vegetable Fritters Recipe


Quick and Crispy Vegetable Fritters are a great way to add vegetables to any meal. They only take minutes to make and go great with a dollop of sour cream or yogurt.  


– 2 cups shredded zucchini – 2 cups shredded carrot – 2 cloves garlic, minced – 2/3 cup all-purpose flour – 2 large eggs, lightly beaten – 1/3 cup sliced scallions (green and white parts) – 2 Tablespoons olive oil – Sour cream or yogurt, for serving



Sprinkle salt gently over shredded zucchini in a colander. Let the zucchini sit for 10 minutes, then squeeze out as much moisture as possible using your hands.  


Step 1

In a large bowl, combine zucchini, carrots, garlic, flour, eggs, scallions, ¼ teaspoon salt, and ⅛ teaspoon pepper. Combine the mixture by stirring.  


Step 2

Place paper towels on a platter. Add olive oil to a large sauté pan over medium-high heat. Scoop 3-tablespoon mounds of vegetable mixture into the pan, flattening them slightly and spacing them at least 1 inch apart.  


Step 3

Cook the fritters for 2–3 minutes, flip them, and cook for 1–2 minutes until golden brown and crispy.   


Step 4

Salt the fritters on the paper towel-lined plate and repeat with the remaining stuff. Serve fritters with sour cream or yogurt immediately.  


Step 5


– Calories: 70kcal,  – Carbohydrates: 8g,  – Protein: 2g,  – Fat: 3g,  – Saturated Fat: 1g,  – Trans Fat: 1g,  – Cholesterol: 27mg,  – Sodium: 28mg,  – Potassium: 149mg,  – Fiber: 1g,  – Sugar: 2g,  – Vitamin A: 3673IU,  – Vitamin C: 6mg,  – Calcium: 18mg,  – Iron: 1mg


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