Veggie Fritters with Creamy Jalapeño Sauce
Simple veggie fritters are crispy on the outside, light and airy on the inside, and full of veggie goodness. Spicy, addictive, creamy jalapeño sauce takes them over the top!
Servings 16 fritters
- 3 cups shredded zucchini
- ¾ teaspoon salt
- 1 cup shredded carrots
- 2 cloves garlic pressed
- 2 large eggs lightly beaten
- 1/3 cup sliced scallions green and white parts
- 2/3 cup self-rising flour or substitute all-purpose flour if desired
- 2-3 tablespoons olive oil
- Additional salt and pepper to taste
- Creamy jalapeño sauce separate recipe
Sprinkle salt over shredded zucchini in a colander, mix lightly to blend. Let the zucchini sit for 30 minutes. Press and squeeze the zucchini to remove as much water as possible.
In a medium mixing bowl, mix together the zucchini, carrots, garlic, scallions, and eggs. Blend in the flour.
Preheat a large skillet over medium-high heat for 3 minutes or until hot. Add the olive oil.
Using a ¼ cup measure, drop the vegetable mixture onto the hot skillet. Flatten the veggie mixture to form the fritters.
Cook 3-4 minutes until the bottom is browned and crispy, then flip each fritter and cook another 3-4 minutes.
Place the fritters on a paper towel lined plate to drain away excess oil. Season with salt and pepper if desired.
Optionally, place the fritters on a baking sheet and bake in a 400-degree oven for 5 minutes. This will help make sure the fritters are cooked all the way through.
Serve with creamy jalapeño sauce, sour cream, yogurt, or tzatziki sauce.
Serving: 1fritter | Calories: 57kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 231mg | Fiber: 1g | Sugar: 2g