CRISPY Vegetable Fritters | Seriously GOOD and Easy to Make

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Finely shred the zucchini and carrot on a box grater, put them in a colander over a bowl, season with salt and set aside.
2. In a large bowl, make a well in the flour, crack in the egg and whisk, then add the sparkling water and whisk to a smooth batter.
3. Stir the red onion, garlic, spinach and cheese into the batter.
4. After 5 to 10 minutes, press the zucchini and carrot against the colander with the back of a wooden spoon to squeeze out excess water. Alternatively, squeeze them in cheesecloth.
5. Add the squeezed vegetables to the batter, season with salt and pepper and mix well.
6. Heat a large frying pan over medium heat and add the sunflower oil. After a couple of minutes, drop spoonfuls of batter into the pan in a single layer, spaced apart.
7. Fry in batches for 3 to 4 minutes per side, until golden and crispy. Move each batch to a plate lined with paper towels.
8. For the sauce, put the Greek yogurt in a bowl with the garlic, lemon juice, olive oil and dried dill. Season generously with salt and black pepper and whisk.
9. Spoon the sauce onto a dish, arrange the fritters around it and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggCheeseLemonCarrotYoghurtRed onion