Crispy Zucchini and Carrot Veggie Patties

Ingredients

2 cloves garlic, minced
1/4 cup chopped fresh parsley or dill
2 eggs
2 medium zucchinis, grated
1 large carrot, grated
1 small onion, finely chopped
1/2 cup all-purpose flour (or breadcrumbs for a crunchier texture)
1/2 cup grated Parmesan cheese (optional)
Salt and pepper, to taste
1/2 tsp paprika or chili flakes (optional, for some heat)
Olive oil, for frying

Instructions

Prep the Vegetables: Grate the zucchinis and carrots using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This will ensure your patties are crispy rather than soggy.

Mix the Ingredients: In a large mixing bowl, combine the grated zucchini, grated carrot, chopped onion, minced garlic, and fresh herbs. Add the eggs, flour (or breadcrumbs), Parmesan cheese (if using), and season with salt, pepper, and paprika/chili flakes. Mix everything together until well combined.

Form the Patties: Using your hands or a spoon, shape the mixture into small patties, about the size of your palm. If the mixture feels too wet, you can add a little more flour or breadcrumbs.

Fry the Patties: Heat a tablespoon or two of olive oil in a large skillet over medium heat. Once hot, place the patties in the skillet, making sure not to overcrowd them. Cook each side for about 3-4 minutes, or until golden brown and crispy.

Drain and Serve: Once the patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce or as a side to your main dish.
Enjoy.

Leave a Reply

Your email address will not be published. Required fields are marked *