Lunch

Quick & Crispy Vegetable Fritters

READY IN: 25minsYIELD: 12 fritters

INGREDIENTS

  • 2cupszucchini, shredded
  • 2cupscarrots, shredded
  • 2garlic cloves, minced
  • 23 cupall-purpose flour
  • 2largeeggs, lightly beaten
  • 13 cupgreen onion, sliced
  • 2tablespoonsolive oil
  • 12 cupsour cream or 1/2cupyogurt, for serving
  • NUTRITION INFO

    Serving Size: 1 (217) g

    Servings Per Recipe:4

    Calories: 268.5

    Calories from Fat 138 g 52 %

    Total Fat 15.4 g 23 %

    Saturated Fat 5.1 g 25 %

    Cholesterol 108 mg 35 %

    Sodium 109.8 mg 4 %

    Total Carbohydrate26.1 g 8 %

    Dietary Fiber 3.2 g 12 %

    Sugars 6 g 23 %

    Protein 7.5 g 14 %

    DIRECTIONS

  • Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
  • Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
  • Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
  • Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
  • Serve the fritters immediately topped with sour cream or yogurt.
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