Vegetable fritters

Name: Vegetable fritters
Ingredients: 300 g zucchini; 80 g carrot; 300 g potatoes; 150 g onion; 150 g bell pepper; 9 g garlic; 15 g fresh parsley; 8 g flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 60 ml oil

Season - Vegetable fritters by Magdalena E. - Recipia

Vegetable fritters brown in the pan and stay soft in the middle, with potato and zucchini in the mix. With carrot and bell pepper, they have golden edges and visible parsley in the middle. I like them best while they’re still hot. Prep: 20 minutes. Cook: 34 minutes. Rest: 10 minutes. Total time: 64 minutes. Serves: 4. About 210 kcal and 4 g protein per serving.

Ingredients

300 g zucchini
80 g carrot
300 g potatoes
150 g onion
150 g bell pepper
9 g garlic
15 g fresh parsley
8 g flour
1 teaspoon salt
1/2 teaspoon ground pepper
60 ml oil

Preparation

1. Peel and wash the zucchini, carrot, potatoes and bell pepper. Grate them using the fine side of a grater and leave them to drain in a colander for 10 minutes. 2. Peel the onion and garlic, wash the parsley and chop them finely. I chopped the onion, garlic and parsley in a blender. 3. Put all the vegetables in a bowl. Add 8 g flour, 1 teaspoon salt and 1/2 teaspoon pepper, then mix well by hand until the mixture holds together. 4. Heat 60 ml oil in a nonstick frying pan for about 2 minutes. Shape 16 small fritters and flatten them slightly. 5. Fry them in 4 batches of 4, for 4 minutes on each side, until golden. Transfer them to a plate lined with paper towels.

Notes

You can serve them with rice and pickled cucumbers; the pickles cut through the richer taste of fried food. For a gluten-free version, use a tablespoon of rice flour instead of wheat flour; regular flour contains gluten. Keep them in a sealed container in the fridge and eat them within 3 days; they firm up a little when cold. A small, firm zucchini has fewer seeds, and with a large one you can remove the soft center before grating. Floury potatoes bind the mixture better; waxy ones make it a little wetter and softer. If the grated vegetables release a lot of liquid in the colander, gently press them before mixing them with the chopped ones. Compared with a classic meatball, these have a more tender middle and more noticeable pieces of vegetables. Sometimes one breaks when you turn it if the underside hasn’t browned yet; leave it in the pan a little longer.