These veggie fritters are not only a quick and easy veggie side dish, but they also make an excellent, tasty light lunch or brunch item, by themselves or paired with a fruit salad. They even make a relatively healthy movie-watching or midnight snack.

They are also the type of item where you can let young cooks practice their mixing and measuring skills by helping you make them. Having your kids help in the preparation is one way to encourage them to develop a love of cooking, take pride in their budding cooking skills and enjoy eating the fruits of their labors.

 

INGREDIENTS

2 cups shredded zucchini

2 cups shredded carrots

2 cloves garlic, minced

2/3 cup all-purpose flour

2 large eggs, lightly beaten

1/3 cup sliced scallions (green and white parts)

2 Tablespoons olive oil

Sour cream, creamy salad dressing or yogurt, for serving

 

DIRECTIONS

Place the shredded zucchini in a colander. Sprinkle it with salt and let it set for 10 minutes. Then, rinse off the salt. Using your hands, squeeze out as much liquid as you can. You need the zucchini to be very dry.

Put the zucchini in a large bowl, adding carrots, garlic, flour, eggs, and scallions. Stir to combine.

Place a large skillet or sauté pan over medium-high heat, adding the olive oil. The oil will be the right temperature for frying when it starts to shimmer. Scoop scant ¼ cup portions of the veggie mix into the hot pan, spacing them at least, or until they are crispy and golden brown.

Transfer the fritters to a plate lined with several layers of paper towels, to drain, seasoning them with salt and pepper. Repeat for remaining veggie mixture.

Serve the fritters while still warm, topped with the creamy dressing of your choice, yogurt or sour cream.

 

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Quick Tip:  Experiment with different shredded veggie combinations, such as using coleslaw or broccoli slaw mixes.

Recipe and photo courtesy of Kelly Senyei at justataste.com