Ingredients:

  • 2 medium carrots
  • 2 medium zucchinis
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 small onion, finely grated or minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for frying)
  • Optional: fresh herbs like parsley or dill for garnish

Instructions:

  1. Grate the Vegetables:
    • Using a box grater, grate the carrots and zucchinis. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy fritters.
  2. Combine Ingredients:
    • In a large bowl, mix the grated carrots, zucchini, grated Parmesan, flour, eggs, onion, garlic, salt, and pepper. Stir until well combined. If desired, add chopped herbs for extra flavor.
  3. Form the Fritters:
    • Heat olive oil in a large skillet over medium heat. Scoop 2-3 tablespoons of the mixture and gently flatten into small patties.
  4. Cook the Fritters:
    • Fry the fritters for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to remove excess oil.
  5. Serve:
    • Serve warm with a dollop of yogurt, sour cream, or your favorite dipping sauce.

Grating the carrots and zucchini creates a delicate texture, allowing the fritters to cook evenly and hold together with minimal flour. The Parmesan adds flavor, while the garlic and herbs give an aromatic boost. This recipe demonstrates how grating can transform vegetables into a cohesive, flavorful, and visually appealing dish—perfect for a light summer lunch or a side for dinner.