Veggie and Potato Breakfast Fritters
Delicious and nutritious fritters made with fresh vegetables, perfect for breakfast, lunch, or dinner.
Ingredients
Vegetable Ingredients
- 2 large russet potatoes, peeled and grated
- 1 medium zucchini, grated
- 1 large carrot, grated
- 1 small red onion, finely chopped
Batter Ingredients
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil, for frying
Instructions
Preparation
- Start by heating a nonstick skillet over medium heat and drizzling in a bit of olive oil.
- Grate the potatoes, zucchini, and carrot, then wrap them in a clean kitchen towel to squeeze out all the excess liquid.
- Transfer the dried vegetables to a bowl and mix in the chopped onion, eggs, flour, garlic powder, salt, and pepper until just combined.
Cooking
- Line a tray with paper towels.
- Scoop out 1/4 cup portions of the batter and flatten them slightly in the skillet to form fritters.
- Fry for 3–4 minutes on each side, or until golden brown and crispy, working in batches to avoid overcrowding the skillet.
- Once cooked, drain the fritters on the paper towel-lined tray, and while they are hot, sprinkle with a little extra salt.
- Serve warm with sour cream, yogurt, or your favorite dipping sauce.
Notes
Be sure to squeeze out as much moisture as possible from the grated vegetables to ensure crispy fritters. For a spicier kick, add a pinch of red pepper flakes to the batter. Use a mix of different vegetables, like bell peppers or spinach, for added flavor and nutrients. Ensure the oil is hot enough before adding the fritters to achieve a perfect golden brown color. For an extra crispy texture, try adding a tablespoon of cornmeal to the batter.