Italian · Lunch
Fried Vegetable Fritters
Shredded zucchini, carrot and onion bind with egg, Parmesan and flour into a batter that fries in shallow olive oil until the edges turn deep golden and crisp. Seasoned with garlic, parsley and black pepper, the fritters stay tender inside and are served hot with lemon wedges.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
425Calories
14.2gProtein
30.8gFat
23.1gCarbs
6.2gSugar
3.7gFiber
810mgSodium
215mgChol
7.1gSat Fat
640mgPotassium
260mgCalcium
2.3mgIron
0.5mcgVitamin B12
21mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Grate the zucchini and carrot, then squeeze in a clean kitchen towel until noticeably drier. Let sit with 1/4 tsp salt for 10 minutes until wilted.
2
Add the onion, garlic, parsley, egg, Parmesan, flour and black pepper to the bowl and fold together with a fork until a thick, cohesive batter forms.
3
Heat the olive oil in a wide skillet over medium heat until shimmering, then spoon in 3 to 4 mounds, flattening each to about 1 cm thick. Fry 3 to 4 minutes per side until deep golden brown and the centre feels set when pressed.
4
Plate
Arrange the fritters on a plate with the lemon wedge alongside and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g zucchini
- 22 small carrot (about 50g)
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 22 large eggs
- 1.8 oz50g Parmesan
- 6 tbsp50g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp90ml olive oil, for shallow-frying
- 22 lemon wedge, to serve
