Pan-fried Vegetable Fritters

Vegetable fritters are a very tasty way of bringing vegetables to the table, and you can easily adapt this recipe depending on what you have available at home. Below, you will find a base recipe that you can customize with your favorite vegetables.

Ingredients

• 2 zucchinis
• 1 carrot
• 1 bell pepper (red or yellow for a touch of color)
• 1 small onion
• 100 g of flour
• 1 egg
• 50 ml of milk
• 50 g of grated Parmesan cheese (optional)
• Salt and pepper to taste
• Aromatic herbs of choice (e.g., parsley, basil, etc.)
• Extra virgin olive oil or seed oil for frying

Preparation

1. Start by washing and cleaning the vegetables. Grate the zucchinis and carrot with a large-hole grater. Cut the bell pepper and onion into very small cubes to ensure even cooking.
2. Place the vegetables in a large bowl, add the salt, and let sit for a few minutes. This will help to release the excess water from the vegetables.
3. In another bowl, combine the flour, egg, milk, Parmesan cheese (if you like stronger flavors), chopped aromatic herbs, a pinch of salt, and pepper to your taste. Mix well to obtain a smooth batter.
4. Squeeze the vegetables to remove excess water and add them to the batter. Mix well to ensure the batter coats the vegetables.
5. Heat some oil in a non-stick frying pan. When the oil is hot, take a spoonful of the vegetable and batter mixture and gently pour it into the pan. Slightly flatten the fritters with the back of the spoon to give them a round and flat shape.
6. Cook the fritters for about 2-3 minutes on each side or until they are golden and crispy.
7. Once ready, transfer the fritters onto paper towels to remove excess oil.
8. Serve hot, perhaps accompanied by a yogurt-based sauce or a fresh tomato sauce.

These fritters can be a great appetizer, a side dish, or even a light main course, versatile for many occasions. For a more Mediterranean variant, you can add some dried or fresh oregano to the batter, giving an even more Italian touch to the recipe.