Ingredients
- 2 cups mixed vegetables (grated zucchini, carrots, corn, etc.)
- 1 small onion, finely chopped
- 2 eggs
- 1 cup shredded cheddar cheese
- ½ cup all-purpose flour (or chickpea flour for gluten-free)
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley or coriander, chopped
- Oil for shallow frying
Instructions
- Place grated zucchini (and any other watery vegetables) in a clean kitchen towel and squeeze out excess moisture.
- In a large mixing bowl, combine vegetables, onion, eggs, cheese, flour, baking powder, salt, pepper, garlic powder, and parsley. Mix until well combined.
- Heat a little oil in a non-stick frying pan over medium heat.
- Scoop 2–3 tablespoons of the mixture for each fritter and gently flatten with a spatula.
- Cook for 3–4 minutes on each side until golden brown and crispy.
- Remove and place on paper towels to drain excess oil.
- Serve warm with sour cream, yogurt dip, or ketchup.
If you’d like, I can also give you a baked version so they’re healthier but still crispy.