Quick and Crispy Vegetable Fritters
"Piacevoli, piacciono anche a Marta e Sara se senza aglio"Serves | Prep Time | Cook Time
Why I Love This Recipe
Ingredients You'll Need
2 cups shredded zucchini
2 cups shredded carrots
2 cloves garlic, minced LO EVITEREI
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts) FORSE MEGLIO EVITARE ANCHE QS
2 Tablespoons olive oil
Sour cream or yogurt, for serving
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), 1/4 teaspoon salt and 1/8 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. PADELLA ANTIADERENTE, POCO OLIO 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.
SE NON STANNO INSIEME E SI FA FATICA A GIRARLE, AGGIUNGERE UN PO' DI FARINA
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.