Cheesy Vegetables Fritters – Don’t LOSE this Recipe!
📝 Step-by-Step Instructions
- Squeeze the Zucchini (Crucial Step!):
- Grate the zucchini using a box grater. Place it in a clean kitchen towel or cheesecloth and squeeze thoroughly over the sink to remove as much excess moisture as possible. This ensures your fritters turn out extra crispy instead of soggy! 🧻🥒
- Mix the Batter:
- In a large mixing bowl, combine the squeezed zucchini, grated carrots, sweetcorn, shredded cheese, and sliced green onions. 🥣
- Add the beaten eggs, all-purpose flour, garlic powder, salt, and black pepper.
- Stir with a wooden spoon or spatula until everything is well combined and forms a thick, scoopable veggie mixture.
- Pan-Fry to Golden Perfection:
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. 🍳
- Scoop ¼-cup portions of the vegetable batter into the hot skillet. Use the back of a spoon to gently flatten each mound into a neat round patty.
- Fry for 3 to 4 minutes per side until golden brown, crispy on the edges, and cooked through. ⏱️
- Drain & Serve:
- Transfer the cooked fritters to a paper towel-lined plate to absorb any extra oil.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve hot and fresh with sour cream, garlic aioli, or sweet chili sauce! 🤤
