•INGREDIENTS:
1 cup grated zucchini (squeeze out excess moisture)
1 cup grated carrots
½ cup grated potatoes or sweet potatoes
½ cup finely chopped spinach or kale
¼ cup finely diced onions or green onions
2 large eggs
½ cup chickpea flour (or all-purpose flour, almond flour for gluten-free)
1 tsp cumin
1 tsp garlic powder
1 tsp paprika (optional for a bit of spice)
Salt and pepper to taste
Oil for frying (vegetable oil, avocado oil, or coconut oil)
Optional: fresh herbs (cilantro or parsley), a squeeze of lemon juice for added freshness
•INSTRUCTIONS:
Prepare the Vegetables
Grate the zucchini, carrots, and potatoes (or sweet potatoes). Squeeze out as much excess water as possible from the zucchini using a clean kitchen towel or paper towel to ensure the fritters stay crispy. Finely chop the spinach and onions.
Make the Batter:
In a large mixing bowl, combine the grated vegetables, chopped spinach, and onions. Add the eggs, chickpea flour, cumin, garlic powder, paprika, salt, and pepper. Mix everything together until well combined and the batter holds together. If it seems too wet, add a little more flour.
Heat the Oil:
Heat about 2-3 tablespoons of oil in a large frying pan over medium heat. You want enough oil to create a shallow fry, but not too much.
Form the Fritters:
Take small portions of the vegetable mixture and form them into patties, about 2-3 inches in diameter. Press them slightly to flatten them so they cook evenly.
Fry the Fritters:
Carefully place the fritters in the hot oil, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
Serve:
Serve the crispy vegetable fritters warm, garnished with fresh herbs and a squeeze of lemon juice if desired. Pair them with a dipping sauce like sour cream, tzatziki, or a spicy yogurt dip for extra flavor.
