Description
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
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-fried
- Cuisine: Mediterranean-inspired