Zucchini Carrot Fritters
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g zucchini
- 350 g carrot (s)
- 1 large potato (s)
- 1 medium onion (s)
- 1 clove garlic
- 4 tablespoon oatmeal
- 6 tablespoon breadcrumbs
- 1 teaspoon vegetable stock powder
- 2 pinches salt
- 1 pinch (s) pepper
- cheese, grated
- 2 medium egg (s)
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Boil the potato and let it cool down. I always take a potato from the day before.
- Coarsely grate the zucchini and carrots and place in a bowl. Now salt the vegetables and let them rest a little. Then put the vegetables in a towel and wring them out well.
- Chop the garlic and onions into small pieces. Crush the potato and mix all the ingredients together. I`m still putting some cheese in the batter. Depending on what I have at home right now.
- Heat the oil in a pan and fry the dough in portions to form a buffer.
- Very tasty with herb quark.
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