Zucchini, Carrot & Parmesan Fritters
These zucchini, carrot and parmesan fritters are crispy on the outside, soft in the middle and packed with flavour. They feel wholesome but still satisfying, especially when topped with things like smoked salmon, eggs and herbs. Perfect for breakfast, lunch or a quick dinner, they come together with simple ingredients you probably already have.
Ingredients
- 350 g zucchini grated (appor 2 zucchini)
- 250 g carrot grated (approx 2 carrots)
- 1 small brown onion thinly sliced
- 3 eggs
- 1 garlic clove minced
- 30 g plain flour
- 30 g parmesan
- 2 tablespoon dill finely chopped
- sea salt kosher, or fine sea salt
- 1 tablespoon olive oil extra virgin
Serving ideas
- 1 boiled egg or poached
- 100 g cottage cheese
- 50 g smoked salmon
- dill, parsley or chives
- chilli flakes
- lemon
Instructions
- Add grated zucchini and carrot to a bowl, mix through a teaspoon of kosher salt and let sit for 10 minutes. Transfer to a cheese cloth or something similar and squeeze as much water out as possible.
- Add the zucchini and carrot to a fresh bowl along with the onion, eggs, parmesan, dill, garlic, flour and another pinch of sea salt. Mix well to combine.
- Heat a small amount of the oil in a non stick pan on medium/high heat. I use a ½ cup measuring cup to make 3 large fritters. Scoop ½ a cup into the pan, use a spatula to flatten into a large circle and fry for 3 - 4 minutes on each side.
- Serve with a boiled or poached egg, smoked salmon, cottage cheese and any extra herbs of choice such as dill or chives. Finish with a sprinkle of extra salt, chilli flakes and a squeeze of lemon. Enjoy!
Nutrition
Calories: 323kcalCarbohydrates: 24gProtein: 22gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 242mgSodium: 547mgPotassium: 777mgFiber: 4gSugar: 9gVitamin A: 14640IUVitamin C: 28mgCalcium: 236mgIron: 2mg
Tried this recipe?Let us know how it was!