Best Ever Veggie Fritters

Hi friends!

So this recipe was born at the end of summer, out of the need to use up an EXCESSIVE amount of zucchinis from my grandparents phenomenal garden. I can’t say no to fresh vegetables and they can’t seem to stop giving them to me – it’s usually a win-win. I often grate them up and freeze them so that I can make lots of chocolate zucchini bread through the winter. However, this year they gave me a zucchini approximately the size of my leg, and I had already frozen a bunch of it – but it was beginning to take over my freezer so I needed to use some up fast! Enter – the best ever veggie fritters.

I’m not really a huge zucchini fan, but these fritters are actually so yummy! They’re crispy on the outside and so tasty inside, and they almost feel cheesy – it’s hard to believe that they’re chock full of veggies! My husband kept referring to them as “the-best-ever-veggie-fritters” so I quickly wrote down everything we did on a yellow sticky note and stuck it to the side of the fridge. Do you guys have recipes like that?

Ingredients

  • 2 cups of grated carrot (about 3 medium carrots)
  • 2 cups of grated zucchini (about 2 regular sized zuchinnis)
  • 1 small onion, minced finely
  • 1/2 red pepper, minced finely
  • 1 cup of flour
  • 1/2 cup corn flake crumbs (you could use bread crumbs instead)
  • 3 eggs
  • 2-3 chopped green onions (including the whites)
  • 3 cloves of crushed garlic
  • salt and pepper (be generous)

Lemon Dipping Sauce: (Optional topping)

  • 2-3 tbsp greek yogurt
  • lemon juice
  • 1 clove crushed garlic

Instructions

  1. Combine all ingredients in a large mixing bowl. The consistency should be tacky and it should stick to itself. You can add a little more flour if you need too.
  2. Form patties. Make sure they’re pretty flat, about 1/2″ thick and about the size of a cookie. This recipe yields 16.
  3. Heat olive oil in a non-stick pan over medium high heat and fry the fritters for 2 minutes on each side to get a nice crispy crust! Use a splash screen, or a lid to avoid the splatter.
  4. Transfer them to a baking tray or stone and bake them for 30min at 350ยบ to cook through the centres.
  5. Serve immediately with ketchup or the yummiest greek yogurt/garlic/lemon dipping sauce.

Let me know how you like them!