Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, whisk together flour, baking powder, salt, and black pepper.
- In another bowl, whisk together egg, milk, and olive oil until combined, then mix into dry ingredients.
- Stir in minced garlic and red pepper flakes if desired.
- Chop onion, grate carrot and zucchini, and dice red bell pepper.
- Fold vegetables and parsley into the batter until evenly distributed.
- Heat oil in a skillet over medium heat; test with a spoonful of batter to check readiness.
- Drop spoonfuls of batter into the skillet and fry for 3-4 minutes on each side until golden brown.
- Remove fritters with a slotted spoon and drain on paper towels.
- Continue frying remaining batter, adding oil as needed.
- Serve warm with preferred dipping sauce.
Nutrition
Notes
Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for 3 months. Reheat in an oven to retain crispness.