Zucchini and Carrot Fritters with Smoked Salmon

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Zucchini and Carrot Fritters with Smoked Salmon

Instructions

Rinse the zucchini, carrots and potatoes with clean water and coarsely grate them on a grater. Mix the grated mass with about 2 - 3 teaspoons of salt and let stand for 15 minutes, then place in a clean kitchen towel and squeeze out the water vigorously, otherwise the buffers will later disintegrate in the pan. Mix the mixture in a bowl with the eggs, some parsley and spices to taste (salt, pepper, paprika powder).
Cover the bottom of a pan with oil and heat. Then spoon the mixture into the pan and flatten it so that small cakes are formed. Fry the buffers over medium heat for about 3 - 4 minutes on each side and then place them on a paper towel so that the oil is soaked up (we don`t like it too greasy).
It goes well with smoked salmon with honey-mustard sauce.
Children also enjoy it and they practically do not notice that vegetables have been processed.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.