Last updated on September 19th, 2019 at 01:56 am
Are you trying to eat more veggies? If you’re getting tired of salads or piling your plate with heaps of plain vegetables, here’s a tasty alternative–fritters! I love this garden vegetable fritters recipe. It’s a great way to use up any over-abundance of zucchini you might have from your garden too.
This is a basic recipe, so feel free to adjust the seasoning to your taste. Some people add dill or, or for a little spice, you can try 1/2 tsp tumeric.
Garden Vegetable Fritters
Yields: 10-12 fritters
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Ingredients:
2 cups shredded zucchini
2 cups shredded carrots
2/3 cup flour
1/3 cup chopped scallions
2 large eggs, lightly beaten
2 cloves garlic, minced
2 Tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
Optional: Sour cream or plain Greek yogurt for dipping.
Directions:
- Place the shredded zucchini in a strainer over a bowl. Gently press down to squeeze out the excess liquid.
- In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic, and salt and pepper. Stir well to incorporate all ingredients.
- Place paper towels over a large plate, and set aside.
- Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about one inch apart.
- Allow the fritters to cook for approximately three minutes, and then flip to cook the other side for one to two minutes or until golden brown.
- Place the fritters on the prepared plate to allow the excess grease to drip off.
- Season with additional salt and pepper if desired.
- Continue this process until all of the vegetable mixture is used.
- Optional: Serve with a dollop of sour cream or plain Greek yogurt
Note: These are best enjoyed immediately after they are prepared.
Garden Vegetable Fritters Recipe
Ingredients
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2/3 cup flour
- 1/3 cup chopped scallions
- 2 large eggs lightly beaten
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Optional
- Sour cream or plain Greek yogurt for dipping.
Instructions
- Place the shredded zucchini in a strainer over a bowl. Gently press down to squeeze out the excess liquid.
- In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic, and salt and pepper. Stir well to incorporate all ingredients.
- Place paper towels over a large plate, and set aside.
- Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about one inch apart.
- Allow the fritters to cook for approximately three minutes, and then flip to cook the other side for one to two minutes or until golden brown.
- Place the fritters on the prepared plate to allow the excess grease to drip off.
- Season with additional salt and pepper if desired.
- Continue this process until all of the vegetable mixture is used.
Optional
- Serve with a dollop of sour cream or plain Greek yogurt.
Recipe Notes
Note: These are best enjoyed immediately after they are prepared.
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