Prep the Vegetables: Grate the zucchini, carrot, and potato. Use a clean kitchen towel or paper towel to squeeze out excess moisture from the vegetables. This step ensures your fritters are crispy instead of soggy.
Mix the Ingredients: In a bowl, combine the grated vegetables with the eggs, salt, and flour. Mix everything well until you have a thick batter that holds together.
Form the Patties: Heat a non-stick frying pan over medium heat and lightly coat it with a little olive oil. Spoon out the vegetable mixture and form small patties with your hands or a spoon.
Cook the Fritters: Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan—cook in batches if necessary.
Serve: Once cooked, place the fritters on a paper towel to absorb any excess oil. Serve hot with a side of fresh salad or a light yogurt dip for added flavor.
Serving and Storage Tips:
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