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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 –8 fritters
Course: Snack
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

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

Method
 

  1. Place the shredded zucchini in a clean towel and squeeze out any excess moisture.
  2. In a mixing bowl, combine the zucchini, carrot, and sliced onion.
  3. Add the egg, milk, salt, and pepper. Mix well.
  4. Stir in the flour and mix until a thick, scoopable batter forms.
  5. Heat a skillet over medium heat and add enough oil to lightly coat the bottom.
  6. Drop spoonfuls of the batter into the hot pan and flatten slightly with the back of a spoon.
  7. Cook for 2–3 minutes per side or until golden and crisp.
  8. 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.