Crispy Vegetable Fritters

Name: Crispy Vegetable Fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: Zucchini 1 cup; Carrots 0.44 lb; Potatoes 7.1 oz; Type 00 flour 0.8 cup; Baking soda ¼ tsp; Sweet Paprika 1 tsp; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

223

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 223
Carbohydrates g 32.6
of which sugars g 5.4
Protein g 5
Fats g 8
of which saturated fat g 1.21
Fiber g 3.9
Sodium mg 529

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Makes: 12 pieces
Cost: Low

PRESENTATION

How delicious are fritters? Today we are making a quick and easy savory alternative: crispy vegetable fritters! They are very easy to make and require very few ingredients! By grating the vegetables, you can use them raw, and using only flour as a binder, you will get fritters that are soft inside and really crispy outside. We chose to use zucchini, carrots, and potatoes, which everyone always has at home, but you can customize the fritters with the vegetables you love most, according to the season! This time we chose not to deep-fry in plenty of oil but to use only a drizzle of extra virgin olive oil for a unique flavor. Thanks to the baking soda, the fritters won't darken and will be crispy! Prepare crispy vegetable fritters as an appetizer or main course and serve them hot!

And if you are fritter lovers, here are other sweet and savory recipes not to be missed:

INGREDIENTS

223

Calories per serving

Ingredients for 12 fritters: Zucchini 1 cup (200 g); Carrots 0.44 lb (200 g); Potatoes 7.1 oz (200 g); Type 00 flour 0.8 cup (100 g); Baking soda ¼ tsp (1 g); Sweet Paprika 1 tsp; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste

to cook: Extra virgin olive oil to taste

Preparation

How to prepare Crispy Vegetable Fritters

To prepare the crispy vegetable fritters, first wash the zucchini and carrot well. Remove the ends from the zucchini 1 and grate it with a coarse grater 2. Do the same with the carrot, first trimming it 3.

Then grate it 4. Peel the potato 5 and grate it 6.

Put the zucchini 7, carrots, and potatoes 8 in a bowl. Mix everything well 9.

Add the paprika 10, baking soda 11, and all-purpose flour 12. Mix with your hands or a wooden spoon.

Salt, pepper 13, and add thyme leaves 14. Knead with your hands to get a compact mixture 15.

Form balls with the mixture and slightly flatten them with your hands 16, you will get 12 in total. Pour the oil into a non-stick pan 17 and when it's hot, place the fritters inside 18. If the pan isn't large enough, do not overcrowd it and cook them in batches.

Cook the fritters for 5 minutes, turning them occasionally. When they are golden brown, drain them 19 and transfer them to a tray with paper towels to remove excess oil 20. Salt and serve your crispy fritters 21.

How to store

It is advisable to prepare the mixture and fry immediately: if left aside for too long, it will release too much water.

We recommend consuming the crispy fritters as soon as they are ready. Alternatively, you can store them in the fridge for a day and reheat them before serving.