Prepare the Vegetables:
Grate the zucchini and carrot.
Finely chop the spinach and onion.
Remove Excess Moisture:
Place the grated zucchini and carrot in a clean kitchen towel and squeeze out as much excess water as possible. This helps to make the fritters crispy.
Mix the Ingredients:
In a large bowl, combine the grated zucchini, grated carrot, chopped spinach, chopped onion, flour, Parmesan cheese, beaten egg, salt, pepper, garlic powder, and paprika. Mix until well combined.
Form the Fritters:
Heat the olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture and form it into a patty. Place it in the skillet. Repeat with the remaining mixture, making sure not to overcrowd the pan.
Cook the Fritters:
Cook the fritters for about 3-4 minutes on each side or until they are golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
Serve:
Serve the vegetable fritters hot with your favorite dipping sauce, such as sour cream, tzatziki, or a simple yogurt dip.
Enjoy!
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