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.


under 20 mins
breakfast

Ingredients for servings

    Easy Vegetable Fritters

  • 5 cup water

  • 1.5 cup carrots, shredded about 21/2 medium carrots

  • 1.5 cup zucchini, shredded about 1/2 large zucchini

  • 0.25 cup whole-wheat flour

  • 0.33333333333 cup Parmesan cheese

  • 0.25 teaspoon salt

  • 0.25 teaspoon ground black pepper

  • 1.25 teaspoon ground chili powder

  • 2 stalk green onions, thinly sliced

  • 2 large eggs, whisked 50 grams each

  • 2 tablespoon vegetable oil, divided

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.

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