Zucchini and carrot fritters are a delightful and nutritious addition to any meal. These crispy, golden-brown patties are packed with vegetables, making them a perfect choice for a light lunch, dinner, or even as a snack. Whether you’re following a vegan diet or simply looking to incorporate more plant-based meals into your routine, these fritters are both satisfying and versatile.
🥕 Ingredients
To make approximately 10 fritters, you will need:
- 2 large zucchinis (about 16 oz or 450 g)
- 10 oz (280 g) carrots
- 1 teaspoon coarse sea salt
- 1 cup (120 g) chickpea flour
- 2 scallions, chopped
- 3 large eggs
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ⅔ cup (160 ml) light olive oil, dividedVeganosity+2Recipe Cart+2I Heart Umami®+2Bon Appétit+1Vegetarian Mamma+1Greenku RecipesElavegan+1Greenku Recipes+1
For an oil-free version, consider air frying or baking the fritters.
👩🍳 Instructions
- Prepare the Vegetables:
- Grate the zucchinis and carrots using a box grater or a food processor.
- Place the grated vegetables in a large bowl and sprinkle with 1 teaspoon of coarse sea salt.
- Let them sit for about 10 minutes to draw out excess moisture.
- After resting, use a cheesecloth or a clean kitchen towel to squeeze out as much liquid as possible.I Heart Umami®+3Elavegan+3Greenku Recipes+3
- Mix the Fritter Batter:
- To the drained vegetables, add the chickpea flour, chopped scallions, eggs, onion powder, black pepper, ground cumin, and paprika.
- Stir the mixture until well combined. The batter should be sticky and hold together when formed into patties.
- Cook the Fritters:
- Heat ⅓ cup of olive oil in a large skillet over medium heat.
- Once the oil is hot, scoop about ¼ cup of the fritter batter and form it into a patty.
- Place the patty into the skillet and gently press down with a spatula to flatten it slightly.
- Repeat with the remaining batter, ensuring not to overcrowd the skillet.
- Cook each fritter for about 4-5 minutes per side, or until golden brown and crispy.
- Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.Recipe Carttheantiinflammationstation.com
- Serve:
- Serve the fritters warm, garnished with fresh herbs or a dollop of vegan yogurt or sour cream.
- They pair wonderfully with a side salad or as a filling for a light sandwich.
🥗 Nutritional Benefits
These fritters are not only delicious but also packed with nutrients:
- Zucchini and Carrots: Rich in vitamins A and C, antioxidants, and dietary fiber.
- Chickpea Flour: A gluten-free alternative that provides protein and iron.
- Olive Oil: Contains heart-healthy monounsaturated fats.
By using chickpea flour and eggs, this recipe ensures a crispy texture without the need for excessive oil, making it a healthier option compared to traditional fritters.
🧾 Tips for Success
- Moisture Management: Removing excess moisture from the grated vegetables is crucial for achieving crispy fritters.
- Even Cooking: Ensure the oil is hot before adding the fritters to the skillet to prevent them from absorbing too much oil.
- Serving Suggestions: Pair the fritters with a tangy dipping sauce or a fresh cucumber salad to enhance the flavors.allrecipes.com+1Reddit+1
These vegan zucchini and carrot fritters are a delightful way to enjoy vegetables in a flavorful and satisfying form. Whether you’re vegan or simply looking to add more plant-based meals to your diet, these fritters are sure to become a favorite. Their versatility allows them to be enjoyed as a main dish, side, or snack, making them a valuable addition to any meal plan.