Ingredients
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2 medium zucchini
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1 large carrot
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1 medium red bell pepper
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2/3 cup flour
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1/4 cup Parmesan cheese
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3 tbsp chopped green onions
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2 large eggs, beaten
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3 tbsp canola oil, divided
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1 tbsp reduced-sodium soy sauce
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp sugar
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1 tsp red pepper flakes (optional)
Steps
1
Using a box grater, coarsely grate the zucchini. Place zucchini in a colander set in a large bowl and sprinkle lightly with salt. Let stand 10 min. for zucchini to release liquid. Meanwhile, coarsely grate the carrot and finely mince the bell pepper. Transfer zucchini to a clean dish towel or cheesecloth and squeeze out excess liquid.
2
Transfer zucchini, carrot, and bell pepper to a large bowl and stir to combine. To bowl, stir in the flour, Parmesan, green onions, and eggs. Season with salt and pepper.
3
In a 12-inch nonstick skillet, heat 1 tbsp canola oil over medium. Use a ¼-cup measure to form vegetable mixture into patties. Add to pan, flattening slightly (do not overcrowd pan). Cook each fritter 2–3 min. per side, until golden brown and crispy. Transfer to a paper towel–lined plate and season with salt. Repeat with remaining 2 tbsp canola oil and vegetable mixture.
4
Meanwhile, to a small bowl, add the soy sauce, vinegar, sesame oil, sugar, 2 tbsp water, and red chili flakes, if desired. Stir to combine. Serve veggie fritters with dipping sauce.
Tips
Try grating any vegetable you have on hand to make the fritters, aiming for 6 cups of grated or finely chopped vegetables.
