Zutaten
Method
- Grate zucchini and carrot coarsely. Squeeze out excess moisture using a clean kitchen towel or paper towels.
- In a bowl, whisk eggs, add flour, baking powder, salt, and pepper. Mix until smooth.
- Stir in the dried zucchini and carrot mixture.
- Heat oil in a large skillet over medium-high heat. Form mixture into 4–6 patties (about 2–3 inches in diameter).
- Cook patties until golden brown and crisp on both sides (2–3 minutes per side). Drain on paper towels.
Notizen
To prevent sogginess, ensure all moisture is removed from vegetables before mixing.
For extra flavor, add 1/2 teaspoon of dried parsley or dill.
Store in an airtight container at room temperature for up to 1 day or refrigerate for 3–4 days.
For extra flavor, add 1/2 teaspoon of dried parsley or dill.
Store in an airtight container at room temperature for up to 1 day or refrigerate for 3–4 days.