FoodWage
Easy Vegetable Fritters
Crunch into wholesome vegetable goodness when you make these carrot-zucchini fritters instead of greasy ol’ hash browns. Using carrots and zucchini instead of plain potato ups the fiber while lowering the calories. Serve with a side of plain Greek yogurt for dipping, or use these fritters as a vegetarian-friendly burger patty.
Ingredients for servings
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5 cup water
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1 ½ cup carrots, shredded about 21/2 medium carrots
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1 ½ cup zucchini, shredded about 1/2 large zucchini
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¼ cup whole-wheat flour
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⅓ cup Parmesan cheese
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 ¼ teaspoon ground chili powder
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2 stalk green onions, thinly sliced
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2 large eggs, whisked 50 grams each
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2 tablespoon vegetable oil, divided
Easy Vegetable Fritters
Directions
Heat water in a medium saucepan over high heat. When water boils, add carrots and zucchini and cook for 3–4 minutes. Drain the vegetable mixture in a strainer, and run under cold water for 1 minute. Pat dry with paper towels, getting as much water out as you can.