Introduction: Enjoy these savory vegetable fritters paired with perfectly roasted carrots and parsnips for a delightful and wholesome meal.
Ingredients:
For the Vegetable Fritters:
2 cups grated zucchini
1 cup grated carrot
1/2 cup grated potato
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup all-purpose flour
2 large eggs, beaten
Salt and black pepper, to taste
1 tablespoon olive oil (for frying)
For the Roasted Carrots and Parsnips:
1 bunch baby carrots, tops trimmed
1 bunch baby parsnips, tops trimmed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh thyme leaves
Salt and black pepper, to taste
Fresh parsley or thyme sprigs, for garnish
Instructions:
For the Vegetable Fritters:
Prepare the Vegetables:
Grate the zucchini, carrot, and potato. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Mix the Fritter Ingredients:
In a large bowl, combine the grated vegetables, chopped onion, minced garlic, grated Parmesan cheese, breadcrumbs, flour, and beaten eggs. Season with salt and black pepper to taste. Mix well until all ingredients are combined.
Form and Fry the Fritters:
Heat olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the vegetable mixture and form into patties. Place the patties in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
For the Roasted Carrots and Parsnips:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Carrots and Parsnips:
Place the baby carrots and parsnips on a baking sheet. Drizzle with olive oil and honey. Sprinkle with fresh thyme leaves, salt, and black pepper. Toss to coat the vegetables evenly.
Roast the Vegetables:
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through the cooking time.
Serve:
Arrange the vegetable fritters on a serving plate and serve alongside the roasted carrots and parsnips. Garnish with fresh parsley or thyme sprigs.
Enjoy your delicious vegetable fritters with roasted carrots and parsnips!