A simple recipe with zucchini Incredibly delicious and healthy I cook it all the time

Grate the zucchini and carrot. If using zucchini, place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. This prevents the fritters from becoming too watery.

Chop the bell pepper, green onions, and herbs.

Make the Batter:

In a large mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.

In a separate bowl, whisk together the milk (or water) and egg.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but still pourable. If it’s too thick, add a little more milk or water.

Add the Vegetables:

Fold the grated vegetables, chopped bell pepper, green onions, and herbs into the batter until well combined.

Fry the Fritters:

Heat a few tablespoons of oil in a large skillet over medium heat.

Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form small fritters.

Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.

Drain and Serve:

Remove the fritters from the skillet and drain on a paper towel-lined plate.

Serve hot with your favorite dipping sauce (e.g., sour cream, yogurt dip, chutney).

Notes:
1. Zucchini Preparation:

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