Vegetable Fritters
Easy vegetable fritters with zucchini, pumpkin, and herbs. Crispy, flavorful, and perfect for lunch, dinner, or snacking.
Ingredients
- 350 grams zucchini (about 3 medium-small ones)
- 300 grams pumpkin
- 100 grams onion (about 1 small)
- A handful of herbs (parsley, chives or cilantro work well)
- 3 large eggs
- ⅓-½ cup flour
- ¼ tsp garlic powder
- Salt and pepper, to taste
- Neutral oil, for frying
Instructions
- Finely grate the zucchini and pumpkin into a large bowl. Finely grate or chop the onion.
- Place the grated veggies in a cheesecloth and squeeze out as much liquid as possible. You can also use your hands.
- Add the squeezed vegetables back to the bowl. Stir in the chopped herbs, eggs, ⅓ cup flour, garlic powder, salt, and pepper. Mix well to combine. If the mixture feels too wet, you can add the rest of the flour.
- In a large skillet, heat a medium layer of neutral oil over medium heat.
- Scoop spoonfuls of the mixture into the pan and flatten slightly. Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a wire rack or paper towel-lined plate to drain. Serve warm with your favorite dip or side.