Veggie Fritters

Craving a nutritious snack? Try these veggie fritters packed with zucchini, carrots, and bell peppers! These crispy bites are easy to make and bursting with flavor. Get tips for achieving the perfect texture, seasoning, and even vegan adaptations. Whether fried or baked, they make a delightful treat for any occasion.

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Ingredients

1 cup grated zucchini (squeezed to remove excess moisture)

1 cup grated carrots

1 cup finely chopped bell peppers (red, yellow, or green)

1/2 cup finely chopped red onion

1 cup chickpea flour (besan)

2 eggs (or flaxseed meal for a vegan option)

1/4 cup chopped fresh parsley

1 teaspoon garlic powder

1 teaspoon cumin powder

Salt and pepper to taste

Olive oil for frying

Instructions

In a large mixing bowl, combine the grated zucchini, grated carrots, chopped bell peppers, and red onion. Mix well to combine.

Add the chickpea flour to the vegetable mix and stir until fully incorporated.

In a separate small bowl, whisk the eggs (or flaxseed meal with 3 tablespoons of water as a substitute for vegan) until well combined. Add the garlic powder, cumin powder, salt, and pepper.

Pour the egg mixture into the vegetable mix, along with the chopped parsley. Stir until all ingredients are combined, forming a thick batter.

Heat a skillet over medium heat and add a generous drizzle of olive oil.

Using a spoon, scoop about 2 tablespoons of the batter for each fritter into the skillet, flattening slightly with the back of the spoon.

Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.

Remove from the skillet and place on a paper towel to drain excess oil.

Repeat the frying process with the remaining batter, adding more oil to the skillet as needed.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the fritters warm, garnished with a dollop of yogurt or a sprinkle of fresh herbs on top. Pair with a side salad for a delightful meal!