Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 large carrot
- 1 medium zucchini
- 1 medium yellow straightneck squash
- 1/3 cup flour
- 1/3 cup freshly grated parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 large egg
- 1/2 cup vegetable oil
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Step 1
With coarse shredder, shred carrot, zucchini and squash. Pat vegetables very dry with paper towels.
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Step 2
In medium bowl, mix shredded vegetables with flour, parmesan cheese, salt pepper, and egg.
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Step 3
In 10 inch skillet, heat oil over medium heat. Gently drop one eighth of vegetable mixture at a time (1/4 cup) into oil in skillet, flattening slightly to about 3-inch round.
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Step 4
Cook 3 fritters at a time, turning once, 5 minutes, until golden brown. With pancake turner, transfer to paper towels to drain. Keep warm in low oven while cooking remainder.
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Step 5
Enjoy the fritters.
