Ingredients
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup grated carrot
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup chopped spinach (optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1/3 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp chopped green onions (optional)
- Oil for frying
Instructions
- Prepare the Vegetables:
In a large bowl, combine the grated zucchini, carrot, corn, spinach (if using), green onions, and both cheeses. - Mix the Batter:
Add the eggs, flour, garlic powder, onion powder, salt, and pepper to the bowl. Mix everything until well combined. The batter should hold together – if it’s too wet, add a bit more flour. - Heat the Oil:
Heat a little oil in a non-stick skillet over medium heat. - Form the Fritters:
Scoop about 2 tablespoons of the mixture per fritter, flatten slightly with a spatula, and place in the hot skillet. - Cook:
Fry the fritters for about 3–4 minutes on each side or until golden brown and cooked through. - Drain:
Remove and place on a paper towel-lined plate to drain excess oil. - Serve:
Serve warm with sour cream, yogurt dip, or ketchup.
Would you like a baked version or air-fried version as well?