ADVERTISEMENT
Ingredients:
1 medium zucchini, grated
1 medium carrot, grated
1/2 cup chickpea flour (or all-purpose flour for non-gluten-free version)
1/4 cup water (or plant-based milk)
2 tbsp nutritional yeast (optional, for a cheesy flavor)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil for frying (or more, as needed)
Instructions:
Prepare the vegetables: Grate the zucchini and carrot, then squeeze out excess water using a kitchen towel or cheesecloth. This step is crucial to ensure crispy fritters.
Mix the batter: In a large bowl, combine chickpea flour, water (or plant-based milk), nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until smooth. The batter should have a thick pancake-batter-like consistency. Adjust with more water if too thick.
Add vegetables: Fold the grated zucchini and carrot into the batter until fully coated.
Heat the oil: In a large skillet, heat olive oil over medium heat. Once hot, scoop a small portion of the fritter mixture and flatten it slightly in the pan to form a patty.
Cook the fritters: Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary.
Drain and serve: Place cooked fritters on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or alongside a salad.
Tips:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
