Seasonal again. That’s the beauty of it — the ingredients are easy to find, they’re everywhere, and right now they’ve got all the goodness they possibly can.
- 1 large zucchini
- 1 small carrot
- 1 small onion
- 1 egg
- 3–4 tbsp flour
- sea salt and freshly ground black pepper
Cut the zucchini in half and remove the seeds. Peel the carrot and onion. Grate all the vegetables and squeeze out as much juice as you can — this is key.
Mix the grated veggies with the egg, add salt, pepper, and flour. Stir well until combined. Fry the fritters in vegetable oil, spooning them into the pan and cooking until golden and crispy on both sides.
Best served with sour cream, mustard, or garlic sauce. Simple, fast, and very homey.
Cut the zucchini in half and remove the seeds. Peel the carrot and onion. Grate all the vegetables and squeeze out as much juice as you can — this is key.
Mix the grated veggies with the egg, add salt, pepper, and flour. Stir well until combined. Fry the fritters in vegetable oil, spooning them into the pan and cooking until golden and crispy on both sides.
Best served with sour cream, mustard, or garlic sauce. Simple, fast, and very homey.
