Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Servings: 3–4
Ingredients:
- 1 medium zucchini
- 2 medium potatoes
- 1 medium carrot
- 100 g Suluguni cheese (or substitute with mozzarella or feta if unavailable)
- 2 eggs
- 2–3 stalks of spring onion, finely chopped
- Salt, to taste
- Black pepper, to taste
- Oil for frying (such as sunflower or olive oil)
Instructions:
1. Prepare the Vegetables:
Start by washing and peeling the potatoes and carrot. Grate the zucchini, potatoes, and carrot using the coarse side of a box grater. Place the grated zucchini in a bowl and sprinkle a small pinch of salt over it. Let it sit for about 10 minutes to draw out excess water. After resting, squeeze the zucchini firmly using a clean kitchen towel or your hands to remove as much liquid as possible.
2. Mix the Ingredients:
In a large mixing bowl, combine the squeezed zucchini with the grated potatoes and carrot. Add the crumbled or grated Suluguni cheese and the finely chopped spring onions. Crack in the eggs and season with salt and black pepper to your liking. Mix everything thoroughly until the mixture is well combined and holds together. If the mixture feels too wet, you can add a tablespoon of flour or breadcrumbs to help bind it.
3. Shape the Fritters:
Scoop out small handfuls of the mixture and form them into round, flat fritters, about the size of your palm. Press them gently to keep them compact and uniform in shape. Place them on a tray or plate as you go.
4. Cook the Fritters:
Heat a large non-stick skillet or frying pan over medium heat and add a thin layer of oil. Once the oil is hot, carefully place the fritters into the pan, leaving space between each one. Cook them for about 3 to 4 minutes on each side, or until they are golden brown and crispy on the outside. Flip carefully with a spatula to avoid breaking them.
5. Drain and Serve:
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve warm with a dollop of yoghurt or sour cream on the side, or enjoy them plain as a light, satisfying meal.
Tips and Variations:
- For added texture: Add a tablespoon of semolina or oats to the mixture.
- Cheese options: If Suluguni cheese is not available, mozzarella offers a mild melt, while feta adds a tangy note.
- Make it spicier: Add a pinch of chilli flakes or paprika for a gentle heat.
- Bake instead of fry: To make them lighter, you can bake the fritters on a greased baking sheet at 200°C (390°F) for about 20 minutes, flipping halfway through.
These zucchini, potato, and carrot fritters are packed with nutrients, flavour, and texture. They’re a great way to enjoy more vegetables, and their cheesy centre makes them especially satisfying. Perfect for breakfast, lunch, or as a side dish.