🥒 1 medium zucchini (grated and squeezed dry)
🥔 2 medium potatoes (grated and squeezed dry)
🧅 ½ small onion (finely chopped or grated)
🧄 2 cloves garlic (minced)
🌿 ¼ cup fresh parsley or cilantro (chopped, optional)
🥄 ½ cup chickpea flour (or all-purpose flour)
🥄 2 tablespoons ground flaxseed (or 1 tablespoon cornstarch as a binder)
🧂 ½ teaspoon salt (adjust to taste)
🌶 ¼ teaspoon black pepper (or smoked paprika for extra flavor)
🛢 2 tablespoons olive oil (for frying or baking spray for a lighter version)
Instructions
📌 1. Prepare the Vegetables
- Grate zucchini and potatoes using a box grater.
- Place them in a clean kitchen towel and squeeze out excess water.
- Transfer to a bowl and add onion, garlic, and parsley.
📌 2. Make the Batter
- Stir in flour, ground flaxseed, salt, and black pepper.
- Mix well until a sticky batter forms.
- Let it sit for 5 minutes to allow flavors to combine.
📌 3. Cook the Fritters
- For frying: Heat olive oil in a pan over medium heat. Scoop 2 tablespoons of batter for each fritter and flatten slightly. Fry 3-4 minutes per side until golden and crispy.
- For baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment, spray with oil, and bake for 20 minutes, flipping halfway.
- For air frying: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
📌 4. Serve & Enjoy!
- Serve warm with vegan sour cream, hummus, or a tangy yogurt dip.
