The zucchini and carrot fritters are easy, quick, and delicious vegetable savory fritters. I wanted to prepare a delightful vegetarian appetizer, and I thought of these quick savory fritters. You make them and cook them right away, they are yeast-free, portioned with a spoon, and are soft inside and crispy outside, also ideal for an aperitif, as a second course or side dish, one after the other!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: About 20 zucchini and carrot fritters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup water
- 1 3/4 oz Parmesan cheese
- 2 eggs
- 2 zucchini (small)
- 2 carrots
- Half packet instant yeast for savory preparations
- to taste salt
- to taste black pepper
- to taste seed oil (for frying)
Steps
● Zucchini and carrot fritters are very simple and quick to prepare. First, put the flour, instant yeast for savory preparations, grated Parmesan cheese, salt, and black pepper in a bowl and mix.
● Add the eggs, cold water, and thoroughly combine all the ingredients with a fork. There should be no lumps, and the batter should not be too liquid. Incorporate the zucchini and carrots, sliced into very thin, almost transparent rounds (I used a mandoline).
● Scoop a spoonful of batter at a time and drop it into the hot oil. Let the zucchini and carrot fritters cook over medium heat for about 6-8 minutes, turning them halfway through.
● Once ready, drain the zucchini and carrot fritters on paper towels and serve them hot.
Notes:
Zucchini and carrot fritters can be stored at room temperature for a few hours or in the fridge for a couple of days. They cannot be cooked in the oven or an air fryer. Initially, the batter will not adhere well to the vegetables, but this is normal. After a few seconds, the vegetables will release some liquid, which will help achieve the right batter consistency and bind everything perfectly.
More vegetable fritter recipes HERE
