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Vegetable Fritters

Vegetable fritters are crispy, golden rounds made by mixing grated vegetables with flour and eggs, then frying until crunchy on the outside and tender inside. The process involves shredding, squeezing out moisture, and pan-frying to achieve a satisfying texture and rustic appearance. They make for a comforting, homey dish perfect for brunch or a quick snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups zucchini finely grated
  • 1 cup carrots finely grated
  • 1/2 cup scallions finely chopped
  • 1 cup all-purpose flour
  • 1 egg beaten
  • 2 tablespoons oil for frying, neutral oil like sunflower or canola
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper optional, for seasoning

Equipment

  • Large mixing bowl
  • Grater
  • Spatula
  • Non-stick skillet
  • Paper towels

Method
 

  1. Start by shredding the zucchini and carrots into a large mixing bowl using a fine grater. Finely chop the scallions and add them to the bowl.
  2. Sprinkle a pinch of salt over the grated vegetables and toss them gently. Let sit for about 10 minutes to draw out excess moisture.
  3. After resting, squeeze out as much moisture as possible from the vegetables using clean paper towels or a kitchen towel. This step helps keep the fritters crispy.
  4. Add the all-purpose flour, beaten egg, salt, and pepper to the drained vegetables. Mix everything together thoroughly until you have a thick, cohesive batter.
  5. Heat about 2 tablespoons of oil in a non-stick skillet over medium heat until shimmering and hot.
  6. Using a spoon or your hands, form small patties about 2-3 inches in diameter from the batter. Gently flatten each patty and place into the hot skillet.
  7. Fry the fritters for about 3-4 minutes on each side, watching for a deep golden color and crispy edges. Adjust heat if necessary to prevent burning.
  8. When golden and crispy, carefully flip the fritters with a spatula and continue frying until the second side is equally browned.
  9. Transfer the cooked fritters onto paper towels to drain excess oil. Rest for a couple of minutes to settle and crisp up further.
  10. Serve the vegetable fritters hot, perhaps with a squeeze of lemon or a dollop of sour cream for extra flavor and contrast.

Notes

Ensure to squeeze out as much moisture as possible from the vegetables for crispy results. Adjust seasoning to taste, and feel free to add herbs or spices for extra flavor.