Description
These zucchini-carrot fritters are quick, easy, and delicious, perfect as a snack, side, or light meal.
Ingredients
Scale
- 2 cups grated zucchini, squeezed dry
- 1 cup grated carrots, squeezed dry
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
Instructions
- In a large bowl, combine the grated zucchini, carrots, flour, eggs, onion, parsley, salt, and pepper. Mix until well combined.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Spoon 2-3 tablespoons of the mixture for each fritter into the hot skillet, flattening slightly with the back of a spoon. Do not overcrowd the pan.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Remove fritters from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve warm.
Notes
Serve warm with yogurt, sour cream, or lemon-garlic dip. They can also be stored in the fridge or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg