These fritters are packed with flavor and nutrients, and they’re so easy to make! They’re a great way to use up leftover zucchini, and they can be served as a main course, side dish, or appetizer.
Ingredients:
- 1 zucchini, grated
- 1 carrot, grated
- 1 potato, grated
- 4 tablespoons oatmeal
- 100 grams of cheese, grated
- Fresh parsley, chopped
- 2 cloves garlic, minced
- Ground black pepper to taste
- Salt to taste
- Olive oil for cooking
Instructions:
- Grate the zucchini, carrot, and potato. Place the grated vegetables in a colander and sprinkle with salt. Let them sit for 10 minutes to drain any excess moisture.
- In a large bowl, combine the grated vegetables, oatmeal, cheese, parsley, garlic, and black pepper. Stir until well combined.
- Heat olive oil in a large skillet over medium heat.
- Scoop the zucchini mixture by tablespoons and flatten them slightly into patties.
- Add the fritters to the hot skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot with your favorite dipping sauce, such as marinara sauce, yogurt sauce, or pesto.
Tips:
- You can use any type of cheese you like in this recipe. Parmesan, cheddar, or mozzarella would all work well.
- If the mixture seems too wet, you can add an extra tablespoon of oatmeal or breadcrumbs.
- These fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.
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