Corn Flour Vegetable Fritters
Crispy vegetable fritters with carrots and zucchini – perfect as an appetizer or snack.
- Prep time: 15 minutes
- Cook time: 15 minutes
These golden vegetable fritters are proof that healthy and tasty go perfectly together. With fresh carrots, zucchini and a pinch of turmeric, they become not only deliciously crispy, but also beautifully colorful. Perfect for anyone who spontaneously craves something homemade.
Ingredients
-
carrots
shredded -
cornmeal
organic -
eggs
-
olive oil
-
salt
-
onions
sliced -
turmeric
-
green zucchini
Recipe steps
Prepare the zucchini
Coarsely grate the zucchini and let rest for about 5-10 minutes to release their water. Then, vigorously squeeze the grated zucchini and drain the excess water.
Cut the carrots
Coarsely chop the grated carrots so they become smaller pieces.
Mix the batter
Mix well in a large bowl the zucchini, carrots, green onions, corn flour, salt, turmeric and beaten eggs until everything is evenly distributed.
Cook the fritters
Heat olive oil in a pan over medium-high heat. Measure 1/4 cup of the mixture with a measuring cup, pour into the pan and flatten into small fritters. Brown each side for about 3-4 minutes.
Tips and variations
- No green onions on hand? Finely chopped regular onions work just as well – just use a little less.
- For more flavor, you can mix chopped fresh herbs like parsley or dill into the batter.
Anti-waste tips
Don’t throw away the zucchini water! It works perfectly as a base for vegetable broth or can be used in smoothies.
Leftover carrot shreds can be frozen and used later for soups, stews or other fritters.
If you use green onions, you can use the green parts to make aromatic herb oil or cook them in soups.
