Instructions:
1. Prepare the vegetables:
- Start by slicing the zucchinis and eggplants.
- Place the sliced vegetables in a large bowl and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
- After 10 minutes, pat the vegetables dry with a clean towel to remove as much liquid as possible. This step is crucial to ensure the fritters stay crispy.
2. Combine the ingredients:
- In a large bowl, mix the dried vegetables with the minced garlic, parsley, and green onions.
- Add the Parmesan, flour, salt, pepper, paprika (if using), and baking powder. Stir until well combined.
- Gradually add the beaten eggs and mix until a thick batter forms. The mixture should be thick enough to hold its shape when formed into patties.
3. Shape the fritters:
- Using a spoon or your hands, form small patties or balls from the vegetable mixture. Press them down slightly for even cooking.
4. Fry the fritters:
- In a large skillet, heat vegetable oil over medium heat.
- Carefully place the fritters in the hot oil, making sure not to overcrowd the pan.
- Fry for 3-4 minutes on each side until golden brown and crispy.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
5. Serve:
- Serve the crispy vegetable fritters warm, garnished with fresh parsley if desired.
- They pair wonderfully with yogurt dip, sour cream, or spicy tomato chutney.
Conclusion:
These crispy vegetable fritters are a flavorful way to enjoy a variety of veggies in one dish. Whether served as a snack, appetizer, or side dish, they offer the perfect combination of savory flavor and crunchy texture. Try them the next time you’re craving something light, delicious, and full of veggies!
Nutrition Information (Per Serving: 4 fritters)
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 250mg
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g
- Vitamin A: 10% DV
- Vitamin C: 15% DV
- Calcium: 6% DV
- Iron: 8% DV