Baked vegetable fritters

Name: Baked vegetable fritters
Ingredients: 3 medium carrots (180 g); 3 medium potatoes (450 g); 1 medium zucchini (300 g); 2 medium onions (300 g); 15 g parsley; 3 garlic cloves; 3 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon basil; 4 tablespoons breadcrumbs; 2 tablespoons flour; 2 tablespoons sesame seeds (optional)

Salad - Baked vegetable fritters by Gianina G. - Recipia

Baked vegetable fritters cook on parchment without frying and get a golden crust. Grated carrot, potato and zucchini keep them soft in the middle; you can add sesame seeds or leave them plain. I like them either way and eat them warm. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes. Serves: 4. About 275 kcal and 12 g protein per serving.

Ingredients

3 medium carrots (180 g)
3 medium potatoes (450 g)
1 medium zucchini (300 g)
2 medium onions (300 g)
15 g parsley
3 garlic cloves
3 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon basil
4 tablespoons breadcrumbs
2 tablespoons flour
2 tablespoons sesame seeds (optional)

Preparation

1. Peel and wash the carrots, potatoes and zucchini. Grate them using the fine side of a grater, put the vegetables in a colander and leave to drain for 10 minutes, then press them gently. 2. Peel and finely chop the onions, chop the parsley and crush the garlic. 3. Beat the eggs with the salt, pepper and basil. Mix them well with the drained vegetables, onion, parsley, garlic, breadcrumbs and flour until you have a mixture that holds together. 4. Shape the fritters by hand and, if you like, coat them in sesame seeds. Arrange them on a baking tray lined with parchment paper. 5. Bake in an oven preheated to 180°C for about 30 minutes, until golden.

Notes

I serve them with green salad or eat them in bread, like regular meatballs. I got the idea of baking them from Bucătăraș Timea and plan to make them during the last 30 minutes before the meal. Choose a firm, medium-sized zucchini; a very large one often has more seeds and can release more water. If the vegetables are still releasing liquid after draining, press them gently in the colander before mixing them. The fritters keep in a sealed container in the fridge for up to 3 days. For a gluten-free version, use 4 tablespoons of gluten-free breadcrumbs and 2 tablespoons of rice flour instead of the regular ones. They contain eggs and, in the standard version, gluten; sesame is optional.