I generally avoid frying food. Grilling or sautéing with a small amount of good olive oil is an exception. These days, it’s easy to find pans that allow you to cook without any oil at all — essentially baking. These fritters are perfect during zucchini season, when they are plentiful and inexpensive, or off-season, when you’re craving the fresh taste of summer vegetables. You can also add your favorite herbs, like parsley or basil, or omit the carrot if you prefer.
- 2 large zucchini
- 1 onion
- 1 carrot
- salt
- 1–2 eggs
- 2 tbsp. flour (regular wheat, bran, or buckwheat flour works; the goal is to bind the batter)
Grate the zucchinis, peeled carrot, and onion. Add salt and squeeze out the excess liquid. Mix in the egg and flour (one egg and two tablespoons of flour will yield tender fritters; for sturdier ones, use two eggs and a bit more flour).
Heat a small amount of olive oil in a pan over high heat. Cook the fritters for 1–2 minutes on each side until golden and crispy.
Grate the zucchinis, peeled carrot, and onion. Add salt and squeeze out the excess liquid. Mix in the egg and flour (one egg and two tablespoons of flour will yield tender fritters; for sturdier ones, use two eggs and a bit more flour).
Heat a small amount of olive oil in a pan over high heat. Cook the fritters for 1–2 minutes on each side until golden and crispy.
