Tomato Tomatoe

vegetable fritters

These vegetable fritters are a quick and easy snack and they use up vegetables in your fridge that may be getting past their expiry date. You can use any veggies you like for this but I love using zucchini, carrots and potatoes. These are always such a huge hit in my house and they take no time to make! They’re also great to throw in the freezer for when you want a snack or a quick appetizer.

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vegetable fritters

Ingredients

• 1 large zucchini, shredded + squeezed of liquids
• 3 small carrots, shredded
• 1 medium sized potato, shredded
• 1/2 medium white onion, finely chopped
• 1 garlic clove
• 1 cup AP flour
• 1 tsp of each garlic powder, paprika and Italian seasoning blend
• salt and pepper to taste
• 2 eggs, lightly beaten
• 1/2  cup shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup olive oil or avocado oil

Ingredients – Yogurt Dip

• 1/4 cup full fat plain yogurt
• 1 tbsp freshly chopped chives
• 1/4 tsp garlic powder
• salt and pepper to taste
• *Mix all ingredients together

Directions

1. Peel the carrots and potato and shred them using a cheese grater. Squeeze out the potato to remove any liquid. Add to a large bowl. Shred the zucchini and squeeze out any liquid. Dice the onion finely and mince the garlic. Add all of these to the bowl with the carrot and potatoes.
2. To the same bowl, add flour, spices, eggs and cheese. Mix together. If the batter seems too liquidity add 1 tbsp of flour at a time. The batter should have a thick consistency.
3. Heat a large non-stick fry pan to medium heat and add half of the 1/4 cup of olive oil or avocado oil. Once the pan is hot, drop in 1 tbsp spoon of the batter and flatten it down with the spoon once in the pan. Fry these for 2-3 three minutes per side or until golden. Once they are cooked and removed from the pan, sprinkle them with flaky salt. Serve with a dallop of yogurt dipping sauce.