Vegetables Fritters
INGREDIENTS
- 2
cups shredded zucchini
- 2
cups shredded carrots
- 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
INSTRUCTIONS
1. Place the shredded
zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit
for 10 minutes then using your hands, squeeze out as much liquid as possible.
2. Transfer the zucchini to
a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon
salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
3. Line a plate with paper
towels. Place a large sauté pan over medium-high heat and add the olive oil.
Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture
into the pan, flattening the mounds slightly and spacing them at least 1 inch
apart.
4. Cook the fritters for 2
to 3 minutes then flip them once and continue cooking them an additional 1 to 2
minutes until they’re golden brown and crispy. Transfer the fritters to the
paper towel-lined plate, season them with salt and repeat the cooking process
with the remaining mixture.
5. Serve the fritters
immediately topped with sour cream or yogurt.
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