Veggie fritters are a bit of a mind game because they have a magical way of making you forget that you're actually eating vegetables. That's because the best fritters are packed with veggies and enhanced with cheese, herbs, and spices. Then there's the brilliant method of pan-frying them, making them nice and crispy. Everyone can agree on crispy.
Using corn, zuccini and carrots, create these tasty vegetable fritters and for extra flavor serve with a home-made salsa.
Veggies + Aromatics & Spices + Cheese + Binding Agent
5 Favorite Combinations
Zucchini + scallions + feta + fresh dill
Cauliflower + garlic + goat cheese + cumin
Corn + shallot + Parmesan + fresh parsley
Sweet potato + chives + cheddar + chile powder
Kale + red onion + mozzarella + Aleppo pepper
4 medium-size zucchini, shredded
1.5 cups corn kernels
6 stalks green onions
3 garlic cloves, minced
1 c of grated cheddar cheese
small red pepper, finely chopped
1t black pepper
1 c flour
2 tsp cumin
Stir all the ingredients together in a large bowl until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, or avocado then enjoy!