Ingredients
2 medium zucchini, grated
2 carrots, grated
1 cup cabbage, finely shredded
3 green onions, finely chopped
2 cloves garlic, minced
2 large eggs
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
Vegetable oil, for frying
For the Dipping Sauce
½ cup sour cream or Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lemon juice
½ teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Prepare the vegetables: Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible.
Make the fritter mixture: In a large bowl, combine the zucchini, carrots, cabbage, green onions, and garlic.
Add the eggs and mix well. Sprinkle in the flour, baking powder, salt, black pepper, paprika, and garlic powder. Stir until everything is evenly combined.
Heat the oil: Pour enough vegetable oil into a large skillet to lightly coat the bottom. Heat over medium heat.
Fry the fritters: Scoop about 2 tablespoons of the mixture into the hot oil and gently flatten each portion with a spatula.
Cook for about 3–4 minutes per side, until golden brown, crispy, and cooked through.
Transfer the cooked fritters to a paper towel-lined plate to remove any excess oil.
In a small bowl, mix together the sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth
Tips
Make sure to squeeze the zucchini well to keep the fritters crispy.
Do not overcrowd the pan while frying.
For extra crispiness, use a little less mixture for each fritter and flatten them slightly.
You can add sweet corn, chopped spinach, or fresh herbs for extra flavor.
