Directions
Step 1: Prepare the Vegetables
Grate the zucchini and carrot. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
Finely chop the onion.
Step 2: Make the Batter
In a large mixing bowl, combine the grated zucchini, carrot, chopped onion, and shredded cheese.
In a separate bowl, beat the eggs and then add them to the vegetable mixture.
Add the flour, baking powder, salt, pepper, and garlic powder to the bowl. Mix until everything is well combined.
Step 3: Fry the Fritters
Heat a few tablespoons of olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture and flatten it into a patty shape. Carefully place it in the hot skillet.
Cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil as needed.
Step 4: Serve
Serve the fritters warm with your favorite dipping sauce or a dollop of sour cream.
Kitchen Equipment Needed
Grater
Knife and cutting board
Large mixing bowls
Measuring cups and spoons
Skillet
Spatula
Paper towels
Tips and Variations
Additional Vegetables: Feel free to add other vegetables like corn, bell peppers, or spinach to the mix.
Cheese Options: Experiment with different types of cheese such as feta, Parmesan, or Swiss for varied flavors.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Baking Option: For a healthier version, bake the fritters in the oven at 375°F for 15-20 minutes, flipping halfway through.
Storing Leftovers
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10 minutes or until warmed through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
Food and Drink Pairings
Cheesy Vegetable Fritters pair wonderfully with:
Dipping Sauces: Serve with marinara sauce, ranch dressing, or a spicy aioli.
Salads: A fresh garden salad makes a great accompaniment.Directions
Step 1: Prepare the Vegetables
Grate the zucchini and carrot. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
Finely chop the onion.
Step 2: Make the Batter
In a large mixing bowl, combine the grated zucchini, carrot, chopped onion, and shredded cheese.
In a separate bowl, beat the eggs and then add them to the vegetable mixture.
Add the flour, baking powder, salt, pepper, and garlic powder to the bowl. Mix until everything is well combined.
Step 3: Fry the Fritters
Heat a few tablespoons of olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture and flatten it into a patty shape. Carefully place it in the hot skillet.
Cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil as needed.
Step 4: Serve
Serve the fritters warm with your favorite dipping sauce or a dollop of sour cream.
Kitchen Equipment Needed
Grater
Knife and cutting board
Large mixing bowls
Measuring cups and spoons
Skillet
Spatula
Paper towels
Tips and Variations
Additional Vegetables: Feel free to add other vegetables like corn, bell peppers, or spinach to the mix.
Cheese Options: Experiment with different types of cheese such as feta, Parmesan, or Swiss for varied flavors.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Baking Option: For a healthier version, bake the fritters in the oven at 375°F for 15-20 minutes, flipping halfway through.
Storing Leftovers
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10 minutes or until warmed through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
Food and Drink Pairings
Cheesy Vegetable Fritters pair wonderfully with:
Dipping Sauces: Serve with marinara sauce, ranch dressing, or a spicy aioli.
Salads: A fresh garden salad makes a great accompaniment.
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