Today a short post for you, showing one of our favorite light vegetable dishes.  This recipe will make about 20 fritters (small size), just enough for 2 people.  Try some and enjoy !

Ingredients.

2 medium-size zucchini, grated, I always take one zucchini per person
4 medium-size carrots, grated, the same amount as zucchini
1 medium-size yellow onion, grated
1 teaspoon salt
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
2 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons reduced-fat sour cream
2 tablespoons finely chopped fresh chives
if you like it spicy, add one red chilli, finely chopped

How to do.

Preheat oven to about 120C (250F). This is just to keep the fritters warm. If you don’t like to use your oven, any other method to keep them warm is also possible.
Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl.

Let stand until zucchini has released water, about 15 minutes. Just the zucchini.
Discard liquid or drink it – I like it as a drink with the same amount of sparkling mineral water. Place zucchini in a kitchen towel, and squeeze to remove excess water.
Add zucchini to a large dry bowl.

Add carrots, onion, flour, Parmesan, eggs, and garlic to the bowl with zucchini.
Stir well until all is combined. Season with salt and pepper.

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat.
Don’t heat to strong, otherwise, your patties will burn outside and still be raw inside.
Add 1 heaping tablespoon zucchini mixture to skillet, flattening with a spoon to create a patty. Don’t overload your pan.

Repeat to make 3-5 more fritters. Cook until golden brown and slightly crisp, about 2-3 minutes. I always prefer small size fritters, they have more browned parts, but big ones, as you can see in the pics are also delicious. Depends on how you like to serve.
Flip and continue cooking until browned on both sides, about 2 more minutes. Be patient !

Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in the preheated oven.
Working in batches, repeat with remaining oil and batter.

Cucumber, sour cream and yogurt dip.

Wash and seed the cucumber (about 20-25 cm salad cucumber) and cut into small cubes.
You also can grate it, but I always like it a bit coarse.
Mix the cucumber with the cream and yogurt (ca. 100g each), salt and pepper to season.
You also can add garlic (will be tzatziki then) and/or spice up with fine grated fresh chilli.

If you like, add garlic, very fine chopped (never press it) or some dill, delish !

Tips.

For this dish you can use all kinds of veggies, even kohlrabi is very tasty. I prepared them for the first time in Australia and since then they can no longer be thought of away from our menu.

You can eat them just like that, as a substitute for burger patties (very delicious with some cheese or a grilled slice of bacon) or you can eat them with mixed salad, sauce (nice curry sauce or a spicy chilli sauce) or a bunch of fresh fried mushrooms. How about that ?

Leftovers can be stored cool or frozen and even eaten cold on rolls or bread. But don’t warm them up in a microwave, they will turn mushy, better in a heated oven – like pizza.

     What a fantastic combination, „Kieler Sprotten“ (see the last article I posted) and these fritters. This is bringing easy dishes to another level,   this is Gourmets Delight !