Servings: 2–3 | Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Ingredients
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 medium potato, grated
- 4 tablespoons oatmeal (or oat flour for a finer texture)
- 100 grams cheese, grated (cheddar, mozzarella, or a mix)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Ground black pepper, to taste
- 1–2 tablespoons olive oil (for frying)
Instructions
-
Grate the vegetables:
Grate the zucchini, carrot, and potato using a box grater or food processor. -
Remove excess moisture:
Place the grated zucchini and potato in a clean kitchen towel. Squeeze out as much water as possible. This prevents the fritters from becoming soggy. -
Mix the batter:
In a large bowl, combine the grated zucchini, carrot, potato, oatmeal, grated cheese, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until everything is well incorporated and the mixture holds together when pressed. -
Form the fritters:
Take a small handful of the mixture and shape it into a round patty. Repeat with the remaining mixture. -
Cook the fritters:
Heat 1–2 tablespoons of olive oil in a non-stick skillet over medium heat.
Place the fritters in the skillet (don’t overcrowd) and cook for 3–4 minutes on each side, or until golden brown and cooked through. -
Drain excess oil:
Transfer the cooked fritters to a plate lined with paper towels to remove any excess oil. -
Serve:
Serve warm, either on their own or with a dollop of Greek yogurt, sour cream, or your favorite dipping sauce.
💡 Tips & Variations:
- Add a pinch of paprika, chili flakes, or cumin for extra flavor.
- Swap oatmeal for breadcrumbs if you want a slightly crunchier texture.
- Bake instead of frying: place patties on a parchment-lined baking tray, brush lightly with oil, and bake at 200°C (400°F) for 15–20 minutes, flipping halfway.
