Zucchini and carrot fritters are a rustic and tasty dish, typical of Italian cuisine, combining the freshness of vegetables with a soft and slightly crunchy texture.
They appear as golden discs, fragrant on the outside and tender on the inside, characterized by a color that ranges from the bright green of the zucchini to the bright orange of the carrots.
The sweetness of the carrots perfectly blends with the delicate taste of the zucchini, creating a balanced and enveloping flavor. Upon biting, the outer surface reveals a pleasant crunchiness, which soon gives way to a soft and moist core.
Every bite is a discovery of flavors and textures. The sensation on the palate is that of a comforting food that envelops the mouth with its softness, while the outer crunchiness offers a pleasant contrast. The vegetables, although cooked, retain a slight crunchiness and freshness, especially the carrots, which release a natural and persistent sweetness.
Perfect as an appetizer, side dish, or even as finger food for an aperitif, zucchini and carrot fritters are versatile and can be served hot or at room temperature. Accompanied by the delicious vegan mayonnaise they are a true feast of flavors
Loved by both adults and children
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz zucchini
- 10.5 oz carrots
- 0.42 cup milk
- 1.75 oz bread
- 1.4 oz grated parmesan
- 2 eggs
- to taste fine salt
- as needed vegetable oil
Tools
- 1 Grater
- 1 Bowl
- 1 Fork
- 1 Frying Pan
Steps for Preparing the Zucchini and Carrot Fritters
Choose fresh vegetables and if you can buy them at zero-mile markets
Wash the vegetables thoroughly under running water.
With a vegetable grater grate the zucchini and carrots into a bowl.
Then squeeze them vigorously with your hands to remove excess water.
Meanwhile, soak the bread in milk for a few minutes.
Add to the grated vegetables, the eggs, parmesan, and well-squeezed bread, and fine salt.
Mix everything well and with your hands form round fritters.
Grease a non-stick frying pan with some vegetable oil, heat, and cook the fritters for about 5 minutes on each side until nicely golden.
Once cooking is over, pat them with paper towels and serve either hot or at room temperature and …
Enjoy, from Barbara!
Storage and Notes
Zucchini and carrot fritters, once prepared, are best enjoyed immediately, when their outer crunchiness is at its peak and the core remains soft and flavorful. However, they can be stored and reused, following some precautions.
Refrigerator: After letting them cool completely, the fritters can be stored in the refrigerator for 2-3 days. It is advisable to place them in an airtight container or wrap them well with plastic wrap to prevent them from absorbing unwanted odors.
Freezing: If you wish to store them longer, you can freeze them. Place the fritters on a baking sheet covered with parchment paper, separating them from each other, and put them in the freezer until they are well frozen. Then, transfer them to a freezer-safe food bag. In this way, you can store them for about 1-2 months.
To reheat, to restore crunchiness, heat the fritters in the oven at 350°F for about 10 minutes. This method is ideal for regaining a crispy surface without drying out the inside too much.
If you want a lighter version, you can bake the fritters instead of frying them. Place them on a baking sheet lined with parchment paper, brush them with a bit of oil, and bake at 392°F until golden brown.
