Ingredients
- 1 cup grated zucchini (squeeze out excess water)
- 1 cup grated carrot
- ½ cup finely chopped onion
- ½ cup corn kernels (fresh, frozen, or canned)
- 2 large eggs
- ¾ cup shredded cheddar cheese
- ½ cup grated parmesan (optional for extra flavor)
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp garlic powder
- ¼ tsp paprika (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or chives
- Oil for frying (vegetable or olive oil)
Instructions
- In a large mixing bowl, combine the zucchini, carrot, onion, and corn.
- Add the eggs and mix well. Then stir in the cheddar, parmesan (if using), parsley or chives, salt, pepper, garlic powder, and paprika.
- Sprinkle in the flour and baking powder. Mix until just combined. The mixture should be thick enough to hold together; if too wet, add a bit more flour.
- Heat a non-stick skillet over medium heat and add a thin layer of oil.
- Scoop about 2 tablespoons of the mixture for each fritter, flattening slightly with a spatula. Fry in batches, cooking 3–4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
Let me know if you’d like a baked version or gluten-free adaptation!