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Seasonal Vegetable Fritters

These vegetable fritters are a vibrant, crispy snack that highlight the freshness of seasonal produce. They are made by shredding vegetables, mixing them with flour and eggs, then pan-frying until golden and tender. The final result is a colorful, crunchy exterior with a moist, flavorful interior that varies with the vegetables used.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup carrots finely grated
  • 1 cup zucchini finely grated and water squeezed out
  • 1 cup onion finely chopped or grated
  • 1/2 cup all-purpose flour for binding
  • 1 large egg beaten
  • a handful fresh herbs cilantro or parsley, chopped
  • 2-3 tablespoons oil for frying
  • to taste salt adjust as preferred

Equipment

  • Large mixing bowl
  • Box grater
  • Frying pan or skillet
  • Spatula
  • Paper towels

Method
 

  1. Gather your equipment: a large mixing bowl, a box grater, a frying pan, a spatula, and some paper towels for draining.
  2. Grate the carrots, zucchini, and onion using the box grater. Be sure to squeeze out excess water from the zucchini with paper towels to prevent sogginess.
  3. Combine all grated vegetables in the large mixing bowl. Add the chopped herbs, salt, and beaten egg, then sprinkle the flour on top.
  4. Gently fold everything together until well incorporated; the mixture should hold together when pressed but not be too stiff.
  5. Heat a tablespoon or two of oil in a skillet over medium heat until it shimmers and smells slightly nutty.
  6. Scoop about two tablespoons of the batter and gently form into a round patty. Place it carefully into the hot oil, leaving space between fritters.
  7. Cook the fritters for 3-4 minutes on each side, until they turn a deep golden brown and release a crispy sound when flipped. Adjust heat if they brown too quickly.
  8. Use a spatula to flip the fritters carefully, ensuring they stay intact and develop an even, crispy crust.
  9. Once cooked, transfer the fritters to paper towels to drain excess oil. Rest for a couple of minutes to help them crisp further.
  10. Serve the fritters warm, garnished with extra herbs and a squeeze of lemon if desired. They should be crispy outside and tender inside, bursting with fresh vegetable flavor.

Notes

Feel free to swap in different seasonal vegetables or herbs. For vegan options, replace the egg with a flaxseed slurry. Adjust seasoning to taste and enjoy these crispy, colorful bites!