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🍽️ Crispy Zucchini and Carrot Fritters

202 kcal · 30 min · 4 servings

Ingredients

• 300 g zucchini
• 400 g potatoes
• 300 g carrots
• 2 eggs
• 1 tbsp whole wheat flour
• salt
• pepper
• nutmeg
• 3 tbsp rapeseed oil (for frying)
• 0.5 bunch herbs (e.g. parsley, chives)

Instructions

1. 1. Thoroughly wash the zucchini under running water.
2. 2. Grate the washed zucchini finely.
3. 3. Peel the potatoes and the carrots.
4. 4. Wash the peeled potatoes and carrots.
5. 5. Grate the potatoes finely.
6. 6. Grate the carrots finely.
7. 7. Place the grated ingredients into a clean kitchen towel.
8. 8. Squeeze out the excess liquid from the towel.
9. 9. Transfer the drained ingredients into a large bowl.
10. 10. Add the eggs.
11. 11. Add the flour.
12. 12. Mix everything well together.
13. 13. Season the mixture with salt.
14. 14. Season the mixture with pepper.
15. 15. Season the mixture with grated nutmeg.
16. 16. Heat oil in a frying pan over medium to high heat.
17. 17. Take one tablespoon of the batter mixture.
18. 18. Place the batter into the hot pan.
19. 19. Press the batter flat to create a round shape.
20. 20. Fry the fritter on the first side until golden brown.
21. 21. Flip the fritter to fry the other side.
22. 22. Fry the second side until golden brown as well (approx. 2–3 minutes per side).
23. 23. Remove the finished fritter from the pan.
24. 24. Set the oven to 70 °C (Fan: 50 °C, Gas: Level 1).
25. 25. Place the finished fritters on a tray in the oven to keep them warm.
26. 26. Wash the fresh herbs under running water.
27. 27. Dry the herbs thoroughly.
28. 28. Finely chop the herbs.
29. 29. Take the warm fritters out of the oven.
30. 30. Arrange the fritters on plates.
31. 31. Sprinkle the chopped herbs over the fritters.
32. 32. Serve the fritters immediately.

Nutrition per serving

• kcal: 202
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 20 g