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Vego Fritters
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Vego Fritters

Recipe by Tom
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups shredded zucchini

  • â–¢2 cups shredded carrots

  • â–¢2 cloves garlic, minced

  • â–¢2/3 cup all-purpose flour

  • â–¢2 large eggs, lightly beaten

  • â–¢1/3 cup sliced scallions (green and white parts)

  • â–¢2 Tablespoons olive oil

  • â–¢Sour cream or yogurt, for serving

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, ¼ teaspoon salt and â…› 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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