These Vegetable Fritters are truly the best! Made with zucchini, carrot, and corn, they make a great lunch or snack, and you will not be able to stop at one!
I’m extremely eager to impart this formula to you since I realize you will adore these charming Vegetable Fritters however much I do. These are not difficult to make, solid, and loaded with flavor. Children love them, as well!
These Vegetable Fritters are the awesome, they are:
- Straightforward. No extravagant fixings here. Just veggies, eggs, flour, and preparing.
- Adaptable. You can utilize various veggies to suit your taste.
- Tried. This formula has been completely tried.
- Tasty. Gracious indeed, these taste unimaginable.
I tracked down that the blend of zucchini, carrots, and corn works the best in vegetable squanders. Zucchini are delicate, carrots are sweet, and corn adds decent surface. All things considered, you may utilize ground pumpkin, beets, or yams with progress here. Adding some cooked quinoa is additionally a good thought.
In the event that you’d prefer to save a few calories and make these squanders better, I recommend heating them as opposed to broiling. To do that, softly splashanon-stick biscuit tin with oil, and split the veggie combination between the 12 biscuit cups. Prepare for around 15 minutes at 350°F.
These Vegetable Fritters are truly the best! Made with zucchini, carrot, and corn, they make a great lunch or snack, and you will not be able to stop at one!
INGREDIENTS
- 2 small zucchini
- 2 medium carrots
- 10 oz. fresh or frozen corn kennels
- 4 eggs
- 1/2 cup all-purpose flour
- 2 garlic cloves minced
- 1/4 cup parsley chopped
- 1 tsp. salt or to taste
- 1 tsp. pepper or to taste
- Oil for frying or baking
INSTRUCTIONS
- Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
- Grate the carrots.
- Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.
- Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.
