A simple recipe with zucchini Incredibly delicious and healthy I cook it all the time

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika (optional)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup milk (or water for a lighter version)

2 large egg

2 cups mixed vegetables (e.g., grated zucchini, grated carrot, corn, peas, chopped bell pepper)

1/4 cup chopped green onions or chives

1/4 cup chopped fresh herbs (e.g., parsley, cilantro)

Oil for frying

Instructions

Prepare the Vegetables:

Grate the zucchini and carrot. If using zucchini, place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. This prevents the fritters from becoming too watery.

Chop the bell pepper, green onions, and herbs.

Make the Batter:

In a large mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.

In a separate bowl, whisk together the milk (or water) and egg.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but still pourable. If it’s too thick, add a little more milk or water.

Add the Vegetables:

Fold the grated vegetables, chopped bell pepper, green onions, and herbs into the batter until well combined.

Fry the Fritters:

Heat a few tablespoons of oil in a large skillet over medium heat.

Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form small fritters.

Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.

Drain and Serve:

Remove the fritters from the skillet and drain on a paper towel-lined plate.

Serve hot with your favorite dipping sauce (e.g., sour cream, yogurt dip, chutney).

Notes:

1. Zucchini Preparation:

Choose firm, medium-sized zucchinis for easy slicing and rolling. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips.

Lightly salt the zucchini strips and let them sit for a few minutes to draw out moisture. Pat dry with a paper towel before assembling the rolls.

2. Vegetable Mixture:

Grate the carrot and potato finely to ensure they mix well with the grated zucchini.

Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth to prevent the mixture from being too wet.

3. Oatmeal Binding:

The oatmeal acts as a binder for the mixture. If the mixture is too wet, add a bit more oatmeal. If it’s too dry, add a small amount of water or an extra egg.

4. Cheese Choices:

– Use a cheese that melts well, such as mozzarella or cheddar. For a sharper flavor, you can mix in some Parmesan cheese.

5. Herbs and Spices:

Fresh parsley adds a nice flavor, but you can also use other fresh herbs like dill or basil. Adjust the amount of garlic and black pepper to your taste preferences.

6. Assembling:

Place a small amount of the vegetable and cheese mixture at one end of each zucchini strip. Roll the strip tightly and secure it with a toothpick if needed.

For extra flavor, you can sprinkle some grated cheese or breadcrumbs on top of the rolls before baking.

7. Cooking Method:

Preheat the oven to 375°F (190°C). Arrange the zucchini rolls in a baking dish and bake for 20-25 minutes, or until the rolls are tender and the cheese is melted and bubbly.

Alternatively, you can pan-fry the rolls in a non-stick skillet with a bit of oil until they are golden brown on all sides.

8. Serving Suggestions:

Serve the zucchini rolls hot, garnished with additional chopped parsley. They make a great appetizer, side dish, or light main course.

Pair with a dipping sauce like marinara, tzatziki, or a simple garlic yogurt sauce for extra flavor.

9. Make-Ahead Tips:

You can prepare the vegetable mixture and slice the zucchini in advance. Store them separately in the refrigerator until you are ready to assemble and bake the rolls.

10. Leftovers:

Store any leftover zucchini rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their texture.

Enjoy making and eating these incredibly delicious and healthy zucchini fritters!