Golden Veggie Medley Fritters
Crispy on the outside, tender on the inside, these golden fritters combine the delicate flavors of zucchini and eggplant. Bursting with fresh herbs and spices, they will surely become the star of your dinner party. Serve them as an appetizer or as a side dish alongside a tangy dip for a delightful culinary experience.
ingredients
- 1 medium zucchini, grated
- 1 small eggplant, grated
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
steps
- 1.
Place the grated zucchini and eggplant in a colander and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Squeeze out any remaining liquid using a clean dish towel.
- 2.
In a large mixing bowl, combine the zucchini, eggplant, onion, garlic, flour, Parmesan cheese, parsley, basil, oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3.
Add the beaten eggs to the mixture and stir until everything is coated uniformly.
- 4.
In a large skillet, heat vegetable oil over medium-high heat.
- 5.
Scoop the fritter batter into the skillet using a 1/4 cup measuring cup, flattening each mound slightly with the back of a spoon. Cook them in batches for about 3-4 minutes per side, or until they turn golden brown and crispy.
- 6.
Transfer the cooked fritters to a paper towel-lined plate to remove any excess oil.
- 7.
Serve the fritters warm as an appetizer or side dish, accompanied by a dipping sauce of your choice.
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