INGREDENT
- 1 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup grated carrots
- 1/2 cup finely chopped spinach (optional)
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional)
- 2–3 tbsp oil for frying
Instructions
- In a large bowl, combine the zucchini, carrots, spinach, onion, and garlic.
- Stir in the cheddar and Parmesan cheese.
- Add the flour, egg, salt, pepper, and paprika. Mix until well combined. The mixture should be thick and hold together; add more flour if needed.
- Heat oil in a skillet over medium heat.
- Scoop about 2 tablespoons of the mixture and flatten into a fritter shape in the pan.
- Cook each side for 2–3 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm with sour cream, yogurt dip, or your favorite sauce.
Let me know if you’d like a baked or air fryer version too!