Zucchini Tastes Better Than Meat: A Recipe That Changed How I Cook
Crispy on the outside, tender on the inside, these zucchini fritters bring together simple ingredients in the most flavorful way. They’re quick to make, endlessly satisfying, and a perfect plant-powered alternative to heavier meat-based dishes.
Ingredients
- 50 g ½ cup shredded carrot
- 1 zucchini 150 g or 1 cup, shredded
- ½ small onion 50 g or ½ cup, sliced into thin strips
- 1 egg
- 100 ml ⅓ cup milk
- 50 g ⅓ cup all-purpose flour
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Oil for pan-frying
Instructions
- Place the shredded zucchini in a clean towel and squeeze out any excess moisture.
- In a mixing bowl, combine the zucchini, carrot, and sliced onion.
- Add the egg, milk, salt, and pepper. Mix well.
- Stir in the flour and mix until a thick, scoopable batter forms.
- Heat a skillet over medium heat and add enough oil to lightly coat the bottom.
- Drop spoonfuls of the batter into the hot pan and flatten slightly with the back of a spoon.
- Cook for 2–3 minutes per side or until golden and crisp.
- Remove and drain on paper towels. Serve warm with a dip or yogurt sauce if desired.
Notes
- For a gluten-free version, substitute the all-purpose flour with chickpea flour or gluten-free flour.
- Add a pinch of paprika or garlic powder for extra flavor.
- These fritters also taste great cold or at room temperature — perfect for lunchboxes or meal prep.
- Try topping them with a poached egg or serving with a salad for a light, balanced meal.