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Vegetable fritters

Author
Cookinero 8 Nov 2022
16020
Vegetable fritters

How to cook Vegetable fritters

Step 1

vegetable fritters

Grate mozzarella.

Step 2

vegetable fritters

Grate vegetables (zucchini, potatoes, carrots) into small strips in a ratio of 1:1:1. Juice does not need to be squeezed.

Step 3

vegetable fritters

Mix egg, sour cream, kefir.

Step 4

vegetable fritters

Add potatoes first, stir. Now it won't get dark. Then add zucchini, carrots, mix. Stir in cheese.

Step 5

vegetable fritters

Grind sun-dried tomatoes, greens, cut a little cheese into slices, if desired, you can add a chopped clove of garlic.

Step 6

vegetable fritters

Combine all ingredients. Add 5-6 tablespoons of oatmeal. Leave for 30-40 minutes to swell. Salt, pepper just before the formation of pancakes so that the vegetables do not secrete juice. Form pancakes, it turned out 8 pieces.

Step 7

vegetable fritters

Roll each in breadcrumbs and immediately spread on a frying pan heated with vegetable oil.

Step 8

vegetable fritters

Fry pancakes until golden brown on each side, do not cover. Very tasty, juicy and healthy!

Vegetable fritters - FAQ About Ingredients, Baking Time and Storage

Yes, you can use cheddar, feta, or any meltable cheese as a substitute for mozzarella. The flavor and texture may vary slightly, but it will still work well in the fritters.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag for up to 2 months.
Absolutely! Replace the breadcrumbs with gluten-free breadcrumbs or almond flour, and ensure your oatmeal is certified gluten-free. The texture will remain crisp and delicious.
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or in a skillet over medium heat for 2-3 minutes per side. Avoid microwaving to maintain crispiness.
Yes, grated sweet potatoes, bell peppers, or grated beets can be great additions. Adjust the ratio to keep the mixture from becoming too wet.
Reduce the amount of oats or replace them with almond flour. You can also increase the proportion of zucchini, which is lower in carbs than potatoes.
Try them with tzatziki, spicy mayo, or a tangy yogurt-based dip. Sweet chili sauce or garlic aioli also complements the flavors beautifully.
Yes, bake them at 375°F (190°C) on a parchment-lined tray for 20-25 minutes, flipping halfway. They’ll be slightly less crispy but still delicious.
Ensure the mixture rests long enough for the oats to absorb moisture. If it’s still too wet, add a bit more oatmeal or breadcrumbs to bind it better.

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