✔ Grate zucchini and carrot, then squeeze out excess water using a kitchen towel.
✔ In a bowl, mix all the vegetables and chopped herbs.
✅ Tip: Removing moisture from the zucchini keeps the fritters crispy!
2️⃣ Make the Batter
✔ In a separate bowl, whisk eggs, salt, pepper, baking powder, garlic powder, and paprika.
✔ Stir in flour and shredded cheese until well combined.
✔ Add the vegetable mixture and mix everything together.
✅ The batter should be thick but not too dry!
3️⃣ Shape & Fry the Fritters
✔ Heat oil or butter in a pan over medium heat.
✔ Scoop small portions of batter and shape them into patties.
✔ Fry for 3-4 minutes per side until golden brown and crispy.
✔ Remove from heat and place on a paper towel to drain excess oil.
✅ For a healthier option, bake at 375°F (190°C) for 20 minutes, flipping halfway.
4️⃣ Serve & Enjoy!
✔ Serve warm with yogurt dip, sour cream, or garlic sauce.
✔ Enjoy as a snack, side dish, or even in a sandwich!
✅ Best served fresh and crispy!
🔥 Variations & Customization
🔹 Gluten-Free: Use almond flour or chickpea flour instead of all-purpose flour.
🔹 Spicy Kick: Add chopped jalapeños or chili flakes.
🔹 Extra Protein: Mix in mashed chickpeas or cooked quinoa.
🔹 Vegan Option: Use flax eggs + dairy-free cheese.
🥡 Storage & Reheating Tips
✔ Refrigerate leftovers for up to 3 days in an airtight container.
✔ Reheat in a pan or oven to restore crispiness.
✔ Freeze (uncooked fritters) for up to 2 months—just thaw & fry when ready!
🏆 Final Thoughts: A Must-Try Cheesy Veggie Snack!
These cheesy vegetable fritters are crispy, cheesy, and packed with flavor! They are quick to make, easy to customize, and a perfect way to enjoy veggies in a fun, delicious way.
