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Grate the vegetables:
Grate the zucchini, potato, carrot, and onion (if using) using the large holes of a grater.
Place all grated veggies in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is key to crispy fritters!
Mix the batter:
In a large bowl, beat the eggs.
Add the drained veggies, flour, baking powder, salt, pepper, and any additional seasonings.
Mix well until everything is evenly combined.
Cook the fritters:
Heat a few tablespoons of oil in a large skillet over medium heat.
Scoop 2–3 tablespoons of batter per fritter into the skillet and flatten slightly with a spatula.
Fry 3–4 minutes per side or until golden brown and crispy.
Drain on paper towels.
Serve:
Enjoy warm with a dipping sauce like sour cream, yogurt, tzatziki, or a spicy aioli.
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💡 Tips:
For extra crispiness, add a spoonful of cornmeal or breadcrumbs to the mix.
These fritters reheat well in an oven or air fryer.
Add chopped herbs like parsley, dill, or chives for fresh flavor.
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