Ingredients
- 2 cups mixed vegetables, finely grated (zucchini, carrots, and potatoes work great!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1/3 cup all-purpose flour (or chickpea flour for gluten-free)
- 2 tablespoons chopped green onions (optional)
- Oil for frying
Instructions
- Place grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large mixing bowl, combine the drained vegetables, salt, pepper, garlic powder, paprika, cheddar, Parmesan, eggs, flour, and green onions. Mix until well combined.
- Heat a non-stick skillet over medium heat and add a little oil.
- Scoop spoonfuls of the mixture into the pan, flattening them gently with a spatula.
- Cook for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with sour cream, yogurt dip, or your favorite sauce!
Want a spicy version or tips for baking instead of frying?