Ingredients
- 2 cups mixed vegetables (grated zucchini, carrot, corn, or bell pepper)
- 1 small onion, finely chopped
- 2 eggs
- 1 cup shredded cheddar cheese (or mozzarella)
- ½ cup all-purpose flour (or chickpea flour for gluten-free)
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Salt & pepper to taste
- 2–3 tbsp fresh parsley or coriander, chopped
- Oil for frying
Instructions
- Prep Vegetables
- Grate zucchini and carrots. If using zucchini, squeeze out excess moisture with a clean towel.
- Mix Batter
- In a large bowl, combine the grated vegetables, onion, cheese, eggs, flour, baking powder, garlic powder, paprika, salt, pepper, and fresh herbs.
- Stir until well combined. The mixture should be thick enough to hold shape — if too wet, add a little more flour.
- Heat Oil
- In a non-stick skillet, heat a thin layer of oil over medium heat.
- Cook Fritters
- Scoop about 2 tablespoons of mixture for each fritter and flatten slightly in the pan.
- Cook 2–3 minutes per side, until golden brown and crispy.
- Drain & Serve
- Place cooked fritters on paper towels to remove excess oil.
- Serve warm with sour cream, yogurt dip, or ketchup.
If you want, I can also give you a baked version of these fritters for a healthier twist.