Grandma’s Slimming Veggie Fritter Dinner

Prepare the Veggies: After grating the zucchini, carrot, and potato, place them in a clean kitchen towel and squeeze out as much liquid as you can.

Mix: In a large bowl, combine the grated vegetables with eggs, salt, pepper, flour, and any optional seasonings or herbs you like.

Form the Fritters: Scoop about 2 tablespoons of the mixture and flatten it into small patties.

Cook: Heat a non-stick skillet over medium heat with a light drizzle of olive oil. Cook the fritters for 3–4 minutes per side, or until golden and crispy.

Drain and Serve: Let them rest on paper towels to absorb excess oil. Serve warm with a side of yogurt or a simple salad.

Serving and Storage Tips

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