Grate zucchini, carrot, and potato. Place in a clean kitchen towel, squeeze out excess liquid (important for crispiness).
Mix batter:
In a large bowl, combine grated veggies, corn, onion, eggs, cheeses, flour, and seasonings. Mix well until it holds together.
Shape fritters:
Scoop ~2 tbsp of mixture, form patties with your hands, and flatten slightly.
Fry:
Heat oil in a nonstick skillet over medium heat.
Cook fritters 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
Serve:
Enjoy hot with sour cream, Greek yogurt dip, or even marinara sauce.
✨ Tips & Variations:
Add finely chopped spinach or broccoli for extra greens.
Use chickpea flour or oats instead of regular flour for a gluten-free version.
Bake instead of fry: place fritters on a parchment-lined tray, brush with oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
Ashley, would you like me to also give you a Hungarian-style cheesy fritter recipe (with paprika and dill, often served with sour cream) to tie it into your Hungarian recipe collection? 🇭🇺
