Tuesday, April 30, 2024

Words & Brush Recipe Corner: Zucchini Carrot Fritters


Zucchini Carrot Fritters 

I love these fritters. Okay fine, they’re latkes, but who says you can’t combine our holidays? Honestly, they use way less oil than latkes and are really great for breakfast or to take for lunch on the go. Plus they’re great all year long.

By Henny Shor, Jerusalem Post, April 27, 2024

                                          Zucchini carrot fritters (credit: HENNY SHOR)

Yields a dozen fritters.


  • 3 zucchinis
  • 1 onion
  • 3 carrots
  • 3 large or 4 medium eggs
  • 1/3 cup oil
  • 1 cup potato starch
  • 1 tsp. baking powder
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • Olive oil for frying

Shred the zucchini onto a clean towel, and let sit for 10 to 20 minutes. In the meantime, peel and shred the carrots and onion and place in a mixing bowl. Roll up the towel of shredded zucchini and squeeze out any excess water over the sink, then add the zucchini to the carrots and onion. Add in the remaining ingredients and mix well.

In a frying pan, heat about ¼ cup of olive oil. Use a slotted spoon to put the zucchini mixture into the pan. Fry for about 3 minutes on each side. Remove from the pan and place on paper towels to absorb any excess oil. Remove the paper towels before storing in the fridge. Serve warm or at room temperature at home, on a picnic, or an outing.

      • Enjoy

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