- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1/4 cup all-purpose flour (or chickpea flour)
- 1 large egg
- 2 tablespoons grated parmesan (optional)
- A pinch of salt (optional)
- Olive oil, for the pan
grater
clean kitchen towel
Skillet
Mixing bowl
Grate and drain. Grate the zucchini and carrot, then squeeze the zucchini in a clean kitchen towel to remove excess water — this step matters more than it seems, since skipping it leads to soggy fritters.2. Mix. In a bowl, combine the grated vegetables, flour, egg, parmesan, and a small pinch of salt until just combined.3. Shape. Scoop small portions and flatten into little patties, about 2 inches wide.4. Cook. Heat a thin layer of olive oil in a skillet over medium heat. Cook fritters for 3-4 minutes per side, until golden and cooked through.5. Drain. Transfer to a paper towel-lined plate to remove excess oil before serving.
- Fridge: Store in an airtight container and use within 3 days.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer and use with in 2 months.
- Reheat: Warm from frozen in the oven at 375°F (190°C) for 8-10 minutes, or in an air fryer for 5-6 minutes, until heated through and crisp again.
