Description
Crispy, golden veggie and potato fritters packed with colorful shredded vegetables, herbs, and seasoning. Perfect for breakfast, brunch, or a savory snack any time of day.
Ingredients
Scale
- 2 large russet potatoes, peeled and grated
- 1 medium zucchini, grated
- 1 large carrot, grated
- 1 small red onion, finely chopped
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil, for frying
Instructions
- Heat a nonstick skillet over medium heat and drizzle in a bit of olive oil.
- Grate the potatoes, zucchini, and carrot. Wrap them in a clean kitchen towel and squeeze out all the liquid.
- Transfer the vegetables to a bowl and mix in chopped onion, eggs, flour, garlic powder, salt, and pepper until just combined.
- Line a tray with paper towels. Scoop 1/4 cup portions of batter and flatten slightly in the skillet to form fritters.
- Fry for 3–4 minutes per side or until golden brown and crispy. Work in batches if needed.
- Drain the cooked fritters on the paper towel-lined tray and sprinkle with a little extra salt while hot.
- Serve warm with sour cream, yogurt, or your favorite dipping sauce.
Notes
- Make sure to squeeze out as much liquid as possible from grated vegetables for maximum crisp.
- Use a wide spatula and flip only once for best shape.
- Add fresh herbs for a burst of flavor.