Ingredients

For the Fritters:

• Zucchini: 1 medium
• Carrot: 1 medium
• Potato: 1 medium
• Eggs: 2
• Oatmeal: 4 tablespoons
• Salt: to taste
• Black pepper: to taste
• Italian herbs: to taste
• Dried garlic: to taste
• Paprika: to taste
• Parsley: to taste (optional)
• Cheese: 100 grams (preferably cheddar or mozzarella)
• Flour: 2 tablespoons
• Vegetable oil: for frying

For the Sauce:

• Greek yogurt: to taste (about 1/2 cup)
• Dill: to taste (finely chopped)
• Garlic: to taste (1 clove, minced or grated)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Grate the Vegetables: Start by grating the zucchini, carrot, and potato using a coarse grater. After grating the zucchini, place it in a colander and sprinkle it with a bit of salt. Let it sit for about 10-15 minutes to release excess water. Afterward, squeeze the grated zucchini with your hands or using a clean kitchen towel to remove any remaining moisture.
2. Mix the Vegetables: In a large mixing bowl, combine the grated zucchini, carrot, and potato. Crack in the 2 eggs, and stir to combine.

Step 2: Add the Seasonings and Dry Ingredients

1. Season the Mixture: Add salt, black pepper, Italian herbs, dried garlic, paprika, and chopped parsley (if using) to the vegetable mixture. Mix well to evenly distribute the seasoning.
2. Incorporate Dry Ingredients: Add 4 tablespoons of oatmeal, 2 tablespoons of flour, and 100 grams of grated cheese to the vegetable mixture. Stir until everything is well combined. The mixture should be thick enough to hold together when shaped into patties. If it’s too wet, you can add a little more flour or oatmeal.

Step 3: Fry the Fritters

1. Heat the Oil: In a large frying pan, heat a generous amount of vegetable oil over medium heat.
2. Shape the Fritters: Using your hands or a spoon, form the vegetable mixture into small patties or fritters, about the size of the palm of your hand.
3. Fry Until Golden Brown: Place the fritters into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.

Step 4: Prepare the Sauce

1. Mix the Ingredients: In a small bowl, combine Greek yogurt, finely chopped dill, and minced garlic. Stir until smooth.
2. Season to Taste: Add salt and pepper to taste, and adjust the dill and garlic according to your preference.

Step 5: Serve and Enjoy

Serve the crispy zucchini, carrot, and potato fritters with a generous dollop of the Greek yogurt and dill sauce on the side. Garnish with extra parsley or herbs for a fresh touch.

Cooking Tips

1. Remove Excess Moisture: One of the keys to achieving crispy fritters is to remove as much moisture from the grated zucchini and potato as possible. Salting and squeezing the zucchini helps to ensure the fritters hold their shape and don’t become soggy.
2. Customize the Seasoning: Feel free to adjust the herbs and spices according to your taste. You can add a pinch of cumin, chili flakes, or even turmeric for a twist in flavor.
3. Frying Tips: Make sure the oil is hot enough before adding the fritters. If the oil isn’t hot, the fritters will absorb too much oil and become greasy instead of crispy. Fry in small batches to maintain the oil temperature.
4. Cheese Options: While cheddar or mozzarella works well, you can use feta, parmesan, or a combination of your favorite cheeses for a different flavor.

Storage

1. Refrigerating Leftovers: Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through and crispy again.
2. Freezing: These fritters can also be frozen for up to 1 month. Lay them flat on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. To reheat, bake them in the oven at 180°C (350°F) for about 10-12 minutes until heated through.

Nutritional Facts (Per Serving)

• Calories: 220 kcal
• Protein: 8g
• Carbohydrates: 18g
• Fat: 13g
• Fiber: 3g
• Sugar: 3g
• Sodium: 400mg

FAQs

1. Can I make these fritters gluten-free?

Yes! You can easily substitute the regular flour with a gluten-free flour blend. Ensure the oats used are certified gluten-free if necessary.

2. Can I bake these fritters instead of frying them?

Absolutely. To bake them, preheat your oven to 200°C (400°F), line a baking sheet with parchment paper, and lightly brush or spray with oil. Bake the fritters for 20-25 minutes, flipping halfway through, until golden and crispy.

3. Can I add other vegetables?

Yes, this recipe is very versatile. You can add grated sweet potatoes, beets, or even spinach to the mix for added nutrition and flavor.

4. What can I substitute for Greek yogurt in the sauce?

If you don’t have Greek yogurt, you can use sour cream, regular yogurt, or a dairy-free yogurt alternative. Adjust the flavoring of the sauce accordingly.

Conclusion

These zucchini, carrot, and potato fritters are a delicious and healthy option for any time of the day. With a crispy exterior and a soft, flavorful interior, they pair perfectly with the refreshing Greek yogurt and dill sauce. The recipe is easy to customize with your favorite herbs, spices, and cheeses, making it a great way to use up any leftover vegetables you have on hand. Whether you’re serving them as an appetizer, snack, or side dish, these fritters are sure to be a hit with the whole family! Enjoy them fresh, and don’t forget to pair them with the tangy yogurt sauce for the ultimate experience.