Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 3 people
Yield: Around 10 fritters
Ingredients
- 12 Oz/340 grams/2 small-medium Zucchini, see Tips
- 1/4 cup grated Carrot
- 1/2 cup (abt 1 small potato) boiled and mashed Potato
- 1/4 cup Whole Wheat Pastry Flour
- 1/4 tsp Baking Powder
- 1/4 tsp dried Thyme (optional)
- Salt and Pepper to taste
Tips
1. Zucchini: It should yield 2 cups tightly packed grated ZucchiniMethod
1
Grate the Zucchini. Use the large hole.
2
Place it in a colander and 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.
3
Squeeze the water out of zucchini. You can use your hands or use a cheesecloth like I have done for my Zucchini Falafels.
4
Add them along with thyme, potatoes and carrots in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.
5
In another bowl, mix the flour and baking powder until combined.
6
Add it to the vegetable mixture.
7
Mix until well combined.
8
Make small (lime sized) balls.
9
Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.
10
Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.
11
Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.
Serve hot with ketchup / Chilli sauce/ Yogurt or sour cream. 
