Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Zucchini Carrot Fritters with Herb Yogurt
These crispy, golden patties are made from grated zucchini and carrots mixed with light batter and pan-fried until tender. Served with a cooling side of Greek yogurt infused with fresh dill and mint, they offer a delightful contrast of temperatures. These fritters make for a fantastic healthy snack, appetizer, or vegetarian light lunch.
These crispy, golden patties are made from grated zucchini and carrots mixed with light batter and pan-fried until tender. Served with a cooling side of Greek yogurt infused with fresh dill and mint, they offer a delightful contrast of temperatures. These fritters make for a fantastic healthy snack, appetizer, or vegetarian light lunch.
Ingredients
- 115 g Zucchini
- 150 g Carrot
- 70 g Egg
- 5 cup Parsley, chopped
- 12 cups Lemon Juice
- 14 tbsp Olive Oil
- 120 g Plain Greek Yogurt, nonfat
- 15 cups Milk, 3.5% fat
- 10 tbsp Italian Herbs
- 4 cup Quick Cooking Rolled Oats
- 1/4 tsp Salt and Pepper
Instructions
- Wash the zucchini and carrots. Coarsely grate both with a vegetable grater.
- Mix it together with the eggs, oats, parsley and a tablespoon of lemon juice and season with salt and pepper.
- Heat the olive oil in a non-stick pan, add some of the vegetable mixture and fry a fritter. Repeat until the mixture is gone.
- For the herb yogurt, mix the remaining of the ingredients in a bowl and serve together with the fritters.
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