Zucchini and Carrot Fritters

With a glut of zucchini, we have just been boiling it to eat. The following turned out to be a nice way using it up differently.


120 g zuchinni - grated
120 g grated carrot
2-3 shallots - finely chopped
1 egg
tbsp yoghurt
Breadcrumbs (see instruction)
pinch salt and pepper
seasoning to taste, pinch garlic powder for example
oil for frying


Mix all the ingredients except the oil and add breadcrumbs to stiffen up the mixture. (Flour could also be added)

Heat oil in pan to moderate heat and place moderate size fritters into the oil. Reduce heat to a simmer and watch till a golden brown.


The Result

Our zucchinis seemed to have an excess of moisture and needed to be simmered for 20 minutes to dry them out a bit.

Makes 8 small fritters. Serve with the rest of dinner.