crispy vegetable fritters

 

Ingredients

For the Vegetable Filling:

2 medium zucchini, grated

1 medium carrot, grated

2 green onions, finely chopped

1 egg, beaten

2 tablespoons cornstarch (or flour for binding)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder (optional, for extra flavor)

For the Coating:

½ cup all-purpose flour (for dusting)

1 tablespoon cornstarch (for extra crispiness)

For Cooking:

3–4 tablespoons vegetable oil (for frying)

 Instructions

Step 1: Prepare the Vegetables

Grate the zucchini and carrot into a bowl.

Sprinkle with a pinch of salt and let sit for 5 minutes. This helps draw out excess moisture.

Squeeze the grated veggies using your hands or a clean kitchen towel to remove excess liquid.

Step 2: Mix the Batter

In a large mixing bowl, combine the grated zucchini, carrot, green onions, beaten egg, cornstarch, salt, pepper, and garlic powder.

Mix well until the mixture holds together. If it’s too wet, add a little more cornstarch.

Step 3: Shape & Coat

Take a small handful of the mixture and shape it into a small, cylindrical stick (about the size of a finger).

Roll each stick lightly in a mix of flour and cornstarch to create a thin coating.

Step 4: Cook Until Crispy & Golden

Heat 3–4 tablespoons of vegetable oil in a non-stick pan over medium heat.

Carefully place the coated veggie sticks into the pan, making sure not to overcrowd them.

Cook for 3–4 minutes per side until golden brown and crispy.

Transfer to a plate lined with paper towels to absorb any excess oil.

Step 5: Serve & Enjoy

Serve these crispy vegetable sticks warm with your favorite dipping sauce!