Vegetable Fritters with Zucchini and Potato
Vegetable Fritters with Zucchini and Potato are crispy, golden patties made with grated zucchini and potatoes, combined with herbs and a light batter. These fritters are pan-fried to perfection, with a crunchy exterior and a soft, flavorful inside. The mild sweetness of zucchini pairs perfectly with the starchy goodness of potatoes, creating a delicious balance of texture and taste. These fritters are versatile, perfect as a side dish, appetizer, or a light main course when paired with a dipping sauce like sour cream or tzatziki.
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)
Instructions:
Prepare the vegetables:
Grate the zucchini, potatoes, and carrot. Place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is essential for ensuring the fritters are crispy.
Mix the ingredients:
In a large mixing bowl, combine the grated zucchini, potatoes, carrot, garlic powder, onion powder, chili powder, ground cumin, paprika powder, sea salt, and black pepper. Mix well to combine.
Add chickpea flour:
Gradually add the chickpea flour to the vegetable mixture, mixing until everything is evenly coated. The mixture should be moist but hold together. If it’s too wet, add a little more chickpea flour until it reaches the right consistency.
Heat the oil:
In a large skillet, heat about 2 tablespoons of Olive oil over medium heat.
Form the fritters:
Using your hands or a spoon, form small patties from the mixture, about 2-3 inches in diameter.
Cook the fritters:
Place the fritters in the hot skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. You may need to add more oil as you go.
Drain and serve:
Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.
Enjoy:
Serve warm, and enjoy them with your favorite dipping sauce or yogurt!
NOTES:
Moisture Management: Zucchini has a high water content, so make sure to squeeze out the excess moisture after grating to prevent soggy fritters.
Binding Options: You can use eggs and flour to bind the fritters, or for a gluten-free option, try almond flour or chickpea flour.
Flavor Additions: Add garlic, onion, fresh herbs like parsley or dill, or spices like paprika or cumin to boost the flavor.
Cheese: For extra richness, mix in some grated cheese like Parmesan or feta into the batter.
Crispy Perfection: Fry the fritters in batches to avoid overcrowding the pan, ensuring they become crispy and golden.
Serving Suggestions: These fritters pair well with a fresh salad or can be topped with poached eggs for a more substantial meal. Dipping sauces like yogurt-based dips, hummus, or even spicy ketchup complement the fritters beautifully.
Meal Prep: Fritters can be made ahead of time, stored in the fridge for up to 3 days, and reheated in the oven or skillet to retain their crispiness.
These fritters are a great way to sneak in vegetables and make for a delicious, comforting meal any time of day!