Crispy on the outside, soft and bursting with flavor on the inside, these tasty and colorful fritters are perfect as an appetizer, on a sandwich, or as a snack.
You can make the fritters smaller, for a finger-food option, or larger, to serve as a bed for fish or seafood dish, or poached eggs. Different herbs and seasoning can obviously be added, but personally I prefer not to use them here and let the flavor of the vegetables shine.
* Interestingly enough, last week I saw the first photos of this post – and had a deja-vu moment, as it was such a similar, yet different dish. It’s always fascinating to see how different cooks end up creating different dishes from the very same basic ingredients. Either way you choose to make the fritters, I’m sure you’ll enjoy them.
Serve the fritters warm or cold, with lemon wedges, yogurt dip or sour cream.
Makes: about 16-18
Prep time: 15 minutes
Draining/standing time: 30 minutes
Frying time: 10 minutes
Ingredients:
4 medium size white zucchini
2 medium carrots
¼ large white onion
1 Tbs salt
2 XL eggs
¼ cup fine semolina
¼ cup breadcrumbs
¼ flour
½ tsp freshly ground black pepper
Oil for frying
Lemons wedges for serving
1. Coarsely grate the zucchini and carrots. Cut the onion into medium size cubes. Place all in a colander and add the salt. Mix well and let drain for 15-20 minutes, mixing and squeezing the mixture occasionally, to get rid of as much liquids as possible. Note that the vegetables will lose almost half of their volume by the end of this process.
2. Beat the eggs in a large bowl and add the wilted vegetables. Add the semolina, breadcrumbs, flour and black pepper. Mix well and let stand for 10 minutes.
3. In a large pan, preheat oil for shallow frying on medium-high heat. Take heaped tablespoons of the mixture and place in the oil. Gently press on top of the fritters, to flatten them a bit. Fry for 2-3 minutes on each side, until golden brown and crispy. Transfer to a work space, lined with pepper towels, to absorb the oil.
4. Serve warm, with lemon wedges on the side.
Very tempting! I’m making shredded carrots tonight, so easy to do a few extra.
Virtual hugs,
Judie
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I love the carrots in there, they add so much flavor and color.
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I had a major upheaval in my kitchen last night. Changing out my remaining non-stick for stainless steel.
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Major upheaval indeed! I know no-stick has bad reputation, but I’m sticking to it! 😀
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I’m keeping some of my newer, highest quality ones, but the old scratched ones are in the trash.
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Totally agree about the scratched ones.
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This looks amazing!
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Thank you Lyn. They are a favorite – and so versatile in using. 🙂
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Oh yes.They look wonderful. I love treats like these and have a load of veg to use up so…….
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Thank you Philip!
These fritters do tend to disappear quickly, so it’s worth it to make a fairly large batch. 🙂
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Oh I need little encouragement to make a large batch! 🙂
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🙂
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Looks so good. Perfect for a Sunday night😀
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Thank you Elmarie!
They would be perfect for Sunday night, or brunch. I also love them in a sandwich. 🙂
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Yummy x
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Thank you Dimple! 🙂
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Wonderful recipe! They look incredible!
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Thank you Lana! 🙂
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The fritters look wonderful Ronit, delicious and a great way to use those beautiful summer vegetables.
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Thank you Suzanne! I do love how the fresh vegetables’ flavors work tougher in these fritters. 🙂
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Wonderful Ronit…will be trying them soon! 🙂
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Thank you Marisa, I’m glad to hear. I hope you’ll enjoy the results. 🙂
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They look so good!! Do you think I could bake them?
And thank you for the link to Greg’s blog, definitely looks like my kind of food xx
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Thank you Elaine. I guess you can bake them, but then they will probably not be as crispy therefore less tasty, in my opinion. 🙂
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Okay x
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I’m a big vegie fritter fan, there are probably 10 different combos on my blog. These sound really good too.
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Yes, veggies fritters are really great. I will look in your blog for your recipes. 🙂
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Yummy yum! Looking forward to making them soon!
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Thank you Teo. I hope you’ll enjoy the results. 🙂
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These are wonderful! I love that you added carrots. I sometimes add walnuts. Isn’t amazing how much water is in vegetables?!!!
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Thank you!
It is indeed amazing how much water vegetables have, especially zucchini.
I can definitely see walnuts or almonds in there. 🙂
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I like all kinds of fritters – I made some awhile ago but I don’t think I added carrots. I have a whole crop of carrots needing to be picked and used!
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I’m sure your fresh picked carrots would be a great addition to in any fritters. 🙂
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Why didn’t I think of adding carrots to my zucchini fritters. This is genius!
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Thank you Lindy! 🙂
I can’t take the credit for the addition of carrots – it’s how the fritters are made in my family. I always liked the carrots in there, so am happy to keep the recipe as is. 🙂
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Love it! and they look so tasty! nomnom 🙂
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Thank you MIla. The combination of vegetables here is one of my all-time favorite. 🙂
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I love fritters and these looked so packed with flavour. Yum.
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Thank you! I love fritters too and these are a favorite. 🙂
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The fritters are so pretty and colorful. They look delicious.
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Thank you Sheryl. They are very tasty. Worth trying! 🙂
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I make them in exactly the same way- yummy!! And I love how crunchy they are yet so soft inside!! Hugs Ronit xx
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“Great minds think alike”… Thank you Marta. Hope all is well with you. 🙂
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Yes please, I’ll clean up.
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That’s the right attitude! 😀
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I actually made my version of this using what I had: Rice and lentills… yup.You are a professional, I just improvise…
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Sounds interesting! Improvisation is a very important tool in the kitchen.
And this really is not a “professional” recipe at all. I’m sure you can make it easily. 🙂
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Beautiful. Love the colour here. Makes my mouth water. Great display.
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Thank you Dale,for such a nice compliment! . 🙂
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These looks really good!! I’ll have to try them:) I like that they are soft inside but crispy outside:)
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Thank you Olga! 🙂 The crispiness is due to the semolina – it adds a really nice texture.
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Good to know, thanks!
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Simple and tasty, I did this with gram(chickpeas flour) flour! Quite light and and the sweetness from the veggies! Yum!
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I like the idea of chickpea flour! Thanks for you comment. 🙂
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