Carrot Zucchini Feta Fritters
Take your veggies to the next level by combining them together, adding in a little cheese, and crisping them up in golden brown fried form. Served with a little plain yogurt for dipping, these fritters are a delicious Summer side dish & a great way to sneak several extra helpings of vegetables into your day.
- 2 cups coarsely grated zucchini
- 1 cup grated carrot
- 1 red bell pepper diced
- 3 eggs
- 5 tbsp all purpose flour
- 1/2 tsp baking powder
- 1/4 to 1/2 tsp salt depending on how salty your feta is
- 5 tbsp crumbled feta
- 1/2 cup olive oil for frying
Salt the zucchini and carrot with about roughly 1 teaspoon of salt and let it sit for about 5 minutes.
Take a handful of the veggies and remove the excess juice from them by ringing them out with your hands.
Whisk the eggs together in a large bowl.
To the eggs, add the flour, grated veggies, diced pepper, salt and feta in this order and stir together just until evenly combined.
Finally add in the baking powder and stir to combine.
Heat the olive oil in a large skillet over medium heat.
Drop 1-2 tablespoons of the batter into the skillet. Drop as many mounds as your skillet can take.
Flatten slightly and fry 3 minutes on each side or until golden-brown and crispy.
Transfer them onto a paper towel to soak up any excess oil, and repeat with remaining batter.
Serve warm or cold, with yogurt.
Calories: 409kcal | Carbohydrates: 15g | Protein: 9g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 459mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6669IU | Vitamin C: 51mg | Calcium: 165mg | Iron: 2mg