Vegetable Fritters

1. In a large bowl, combine the grated zucchini, grated carrot, corn, chopped onion, and minced garlic.
2. In a separate bowl, whisk together the eggs, flour, baking powder, cheese (if using), cumin, paprika, and a pinch of salt and pepper. Stir the wet ingredients into the vegetable mixture until everything is well combined.

Step 3: Fry the Fritters

1. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
2. Scoop spoonfuls of the fritter mixture into the pan, pressing down lightly to flatten them into small patties. Cook in batches, making sure not to overcrowd the pan.
3. Fry the fritters for 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil as needed between batches.

Step 4: Drain and Serve

1. Once the fritters are cooked, place them on a paper towel-lined plate to absorb any excess oil.
2. Garnish with fresh parsley.
3. Serve the fritters warm with a dollop of Greek yogurt or sour cream, or your favorite dipping sauce.

Tips:

• Add more vegetables: You can easily customize these fritters by adding other vegetables like bell peppers, spinach, or sweet potatoes.
• Make them spicier: For a kick, try adding chopped chili peppers or a sprinkle of chili flakes.
• Baking option: For a lighter version, you can bake the fritters. Preheat the oven to 400°F (200°C), place the fritters on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
• Make-ahead: The fritter mixture can be prepared ahead of time and stored in the fridge for up to 2 days. Just fry them when you’re ready to serve.

Enjoy your Vegetable Fritters—crispy, flavorful, and packed with goodness!