Ingredients
- Zucchini — 300 g
- Eggplant — 300 g
- Pepper Sweet — 200 g
- Tomato — 200 g
- Salt
- Carrot — 100 g
- Еgg — 1 pcs
- Rice flour — 30 g
- Sour cream — 100 g
Method
- In a large bowl, mix together the grated zucchini and carrot, finely chopped red bell pepper, and tomato.
- Place the eggplant cubes in a colander and sprinkle with 1 tsp of salt. Let them sit for 15 minutes to release the bitterness. Rinse them thoroughly with cold water and pat them dry with a paper towel.
- Add the eggplant cubes to the vegetable mixture and stir to combine.
- In a small bowl, mix together the cumin, paprika, black pepper, beaten egg, and flour. Add this mixture to the vegetable mixture and mix until well combined.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
- Once the oil is hot, use a spoon to drop the vegetable mixture into the skillet, making small fritters.
- Fry the fritters for 3-4 minutes on each side or until golden brown and crispy.
- Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the fritters warm as a side dish or as a vegetarian main course.
- Enjoy your zucchini and carrot fritters!
Calories & macros
- Energy
- 44.4 kcal in 100 grams
- Protein
- 1.9
- Fat
- 0.7
- Carbohydrate
- 7.4
