Zucchini Carrot Veggie Fritters

Zucchini Carrot Veggie Fritters

These Zucchini Carrot Veggie Fritters are a version of Latke Potato pancakes. Known by different name like Ukrainian deruny or Irish boxties are shallow-fried pancakes of grated or ground potato mixture, matzo meal or flour and a binding ingredient such as egg.

They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as mango chutney curry coconut yogurt), or they may be served plain. Some variations may be made with sweet potatoes or plantain. here I used cold smoked tuna with fried capers as an appetizer.
Fritter Ingredients
1 small organic zucchini
1 small organic carrot
1 small yukon gold potato
1 large clove of Russian garlic mince grated
1 shallot mince grated
¼ Cup fresh basil;
¼ cup fresh oregano.
1 tablespoon grated lemon zest
2 organic eggs
¼ cup all purpose flour
¼ teaspoon Onion powder
1 teaspoon kosher salt or to taste
¼ teaspoon of fresh ground pepper
Topping Avocado Yogurt
1/4cup finely chopped fresh dill
1 small avocado mashed
1 1/4 cup whole yogurt.
Mix together in a bowl and keep chilled.
Instructions
Using a box grater, grate zucchini carrot and potato.
Place the grated veggies into a colander set in the sink and toss with 1/2 teaspoons salt.
Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove any moisture.
Place mixture in a large bowl and gently mix in the egg, garlic, shallot, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine.
Slowly add flour, stirring so no lumps form.
Heat 2/3 tablespoons coconut oil or vegetable oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Spoon in about 2 tablespoon of the mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
If you want more different veggies try adding a ½ cup of finely chopped kale or spinach or beet tops!

Looking for a quick & easy Vegetable Fritters! It’s one of my favourite types of quick recipes: follow the ratios using what you have on hand & what you like best.

Ingredients:

1 1/2 pounds vegetable(s) of choice
1 large egg
1/2 cup grated cheese
1/4 to 1/2 cup flour
1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices
1 clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive or vegetable oil
Dipping sauce (optional)
Green onions, minced (optional, for garnish)

Instructions:

1. Prep your veg! Root veggies like carrots, parsnips, and sweet potato should be grated on the large holes of a box grater. Zucchini & potatoes should be grated & drained by squeezing them through cheesecloth or a tea towel. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.
2. In a large bowl, whisk the egg thoroughly.
3. Add veggies to the bowl with the egg.
4. Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl. Use a spatula to mix everything together so that it’s evenly combined.
5. Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.
6. Heat the oil in a large skillet or frying pan, preferably cast iron or non-stick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.
7. Let the fritters cook until browned on the bottom, 4-5 minutes. Flip the patties with the spatula and cook 4-5 minutes more.
8. Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.
9. Transfer the fritters to a plate and serve with a dipping sauce of your choice, if using. We went with a mixture of Greek yogurt, mayo, and hot sauce.