Veggie Fritters Recipe Easy

Quick and Crispy Vegetable Fritters Just a Taste

WEBMar 8, 2020 · Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, ¼ teaspoon salt and ⅛ teaspoon pepper. …

Rating: 4.9/5(126)
1. 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.
2. 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.
3. 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.
4. 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.

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Veggie Fritters (Gluten Free & Paleo) A Clean Bake

WEBMar 5, 2019 · Turn the drained vegetables out into the mixing bowl. Put the towel aside. Stir in the eggs, parsley (or oregano), garlic, cumin, chili …

1. Line a large mixing bowl with a clean kitchen towel.
2. Combine the shredded zucchini, carrots, squash, and onion in a large mixing bowl. Sprinkle with salt, toss, and set aside for 5 minutes.
3. When the 5 minutes is up, gather the ends of the kitchen towel to wrap the vegetables, and squeeze out as much of the moisture as you can.
4. Turn the drained vegetables out into the mixing bowl. Put the towel aside.

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