Description
Crispy and flavorful zucchini-carrot fritters perfect for any occasion, served with a yogurt dip or zesty aioli.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium carrots, grated
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Oil for frying
Instructions
- Grate and squeeze the zucchinis and carrots into a large bowl. Use a clean kitchen towel to squeeze out excess moisture.
- Mix the flour, Parmesan cheese, eggs, salt, pepper, garlic powder, and onion powder in the same bowl.
- Heat your skillet over medium heat and add oil to cover the bottom of the pan.
- Portion spoonfuls of the batter into the hot skillet, gently flattening each fritter.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Drain the fritters on paper towels and serve warm, with or without a dip.
Notes
Squeeze out excess moisture to ensure crispy fritters. Can be baked or air-fried for a lighter option.
Nutrition
- Serving Size: 2 fritters
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg