Ingredients:

2 medium size zucchini, washed and shredded
2 medium potatoes, washed, peeled & shredded
1 carrot, washed, peeled & grated
1 cup chickpea flour
1 1/2 tsp chilli flakes
Salt to taste
1 tsp black pepper powder
3 cloves of garlic, minced
Coriander leaves, finely chopped (handful)
Parsley leaves, finally chopped (handful)
1/2 cup herbed Parmesan bread crumbs (you can also use regular)
1 1/2 cup vegan cheddar
4-6 tsp Cooking oil


Method:

Remove as much water from the shredded zucchini & potato and transfer to a bowl. Add the carrots and combine all the remaining ingredients to the shredded vegetables. Mix well and keep aside.
Preheat a non stick pan over medium heat with 2 tsp of oil. Then using a spoon, portion the batter into the pan and press down lightly to flatten.
Pan fry the fritters on each side for 3–4 mins on medium to low heat until both sides are cooked and crispy.
Serve hot and enjoy these delicious crispy fritters with ketchup, sour cream, spicy mayo or any of your favourite dipping sauce.

Happy Cooking 🧑‍🍳

#vegetarian #fritters #potato #zucchini #easyrecipe #thesattvicchef

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