Corn, zucchini, and carrot fritters are a delicious and nutritious dish that can be enjoyed as a snack,
Ingredients: – 1 cup corn kernels (fresh or canned, drained) – 1 cup grated zucchini (about 1 medium zucchini) – 1 cup grated carrot (about 2 medium carrots) – 1/4 cup finely chopped green onions (scallions) – 1/4 cup chopped fresh parsley or cilantro
– 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option) – 1/4 cup grated Parmesan cheese (optional) – 2 large eggs, lightly beaten – 1/2 teaspoon salt, or to taste – 1/4 teaspoon black pepper, or to taste – Olive oil or vegetable oil, for frying
Prepare the vegetables: – Grate the zucchini and carrots using a box grater or a food processor. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towels.
In a large bowl, combine the grated zucchini, grated carrot, corn kernels, chopped green onions, chopped parsley or cilantro, flour, Parmesan cheese (if using), beaten eggs, salt, and black pepper. Mix until well combined.
Heat a large skillet or frying pan over medium heat and add enough oil to coat the bottom of the pan.
Scoop about 1/4 cup of the fritter mixture into the skillet for each fritter, flattening slightly with a spatula to form a round shape. Make sure not to overcrowd the pan.
Cook the fritters: – Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and cooked through. Adjust the heat if necessary to ensure they cook evenly without burning.–
Serve: – Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
Serve warm, optionally garnished with additional chopped herbs or a dollop of yogurt or sour cream.
Tips for Making Corn, Zucchini, and Carrot Fritters: – Texture: Ensure the vegetables are well-drained to prevent the fritters from becoming too wet. – Seasoning: Adjust the salt and pepper to taste. You can also add spices like paprika or cumin for extra flavor.
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