Crispy Vegetable Fritters with Zucchini and Potato: A Deliciously Healthy Snack

These vegetarian fritters with potato and zucchini are a tasty and healthy way to eat your vegetables in a golden, crispy wrapper. These fritters, which are made with shredded zucchini, potato and carrot with flavourful spices like cumin, paprika and garlic powder, are ideal as a light snack, side dish or even a vegetarian main meal. The spices give them a delectably savoury flavour, while the chickpea flour makes them gluten-free and gives them an extra protein boost. Serve them with your preferred dipping sauce and you’ll have a crowd-pleasing entrée!

Ingredients:

• 1 large zucchini (375 g), grated

• 2 medium potatoes (300 g), peeled and grated (Yukon Gold or Russet)
• 1 medium carrot (80 g), grated

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika powder
• ½ teaspoon sea salt
• Black pepper to taste
• ½ cup chickpea flour (50 g)

Directions:
Get the veggies ready: Use a food processor or box grater to grate the carrot, potatoes and zucchini. Squeeze off as much liquid as you can from the shredded zucchini using a fresh kitchen towel or cheesecloth.
Combine the ingredients: Put the grated carrot, potatoes and zucchini in a big basin. Add the ground cumin, paprika, sea salt, black pepper, garlic powder, onion powder, and chilli powder. To make sure the spices are well distributed, give it a good stir.

In order to coat the veggies and create a thick batter, gradually whisk in the chickpea flour and combine well. The components will be held together with the aid of the chickpea flour.
Make the fritters: Add a few teaspoons of oil to a big non-stick skillet or frying pan and heat it over medium heat. Form two to three tablespoons of the veggie mixture into little patties or fritters using your hands.
Prepare the fritters: Using the back of a spatula, gently flatten the fritters before placing them in the heated oil. Fry for 3 to 4 minutes on each side, or until they are crispy and a deep golden brown. If required, work in batches, adding extra oil as needed in between.

Drain and serve: To remove any remaining oil, move the fried fritters to a dish covered with paper towels. Serve hot with your preferred condiment, tzatziki, or yoghurt as a dipping sauce. In conclusion, these crispy, seasoned vegetable fritters with potato and zucchini are a delicious way to eat veggies. They are flavourful and simple to prepare, making them the ideal light dinner, appetiser, or snack. When zucchini, potatoes and carrots are combined with chickpea flour and spices, a delicious and nutritious fritter is produced.