Ingredients:
1 cup grated zucchini (squeeze out excess moisture)
1 cup grated carrots
½ cup grated potatoes or sweet potatoes
½ cup finely chopped spinach or kale
¼ cup of coarsely chopped green or onion onions
2 large eggs
½ cup almond flour for gluten-free baking, or all-purpose flour in place of chickpea flour
1 tsp cumin
1 tsp garlic powder
1 tsp paprika (optional for a bit of spice)
Salt and pepper to taste
Oil for frying (vegetable oil, avocado oil, or coconut oil)
Optional: fresh herbs (cilantro or parsley), a squeeze of lemon juice for added freshness
Instructions:
Prepare the Vegetables:
Grate the zucchini, carrots, and potatoes (or sweet potatoes). Squeeze out as much excess water as possible from the zucchini using a clean kitchen towel or paper towel to ensure the fritters stay crispy. Finely chop the spinach and onions.
Make the Batter:
In a large mixing bowl, combine the grated vegetables, chopped spinach, and onions.
Stir in the eggs, paprika, cumin, garlic powder, chickpea flour, salt, and pepper.
Mix everything together until well combined and the batter holds together.A little extra flour can be added if it seems too moist.
Warm up the oil:
In a large frying pan, heat two to three teaspoons of oil over medium heat.
You want enough oil to create a shallow fry, but not too much.
Form the Fritters:
Take small portions of the vegetable mixture and form them into patties, about 2-3 inches in diameter. Press them slightly to flatten them so they cook evenly.
Fry the Fritters:
Place the fritters in the heated oil with caution, being careful not to pack the pan too full. Cook until crispy and golden brown, about 3–4 minutes on each side. After cooking, move the fritters to a dish covered with paper towels so that any extra oil may be absorbed.
Serve:
Serve the crispy vegetable fritters warm, garnished with fresh herbs and a squeeze of lemon juice if desired. Pair them with a dipping sauce like sour cream, tzatziki, or a spicy yogurt dip for extra flavor.