Buttermilk Zucchini Carrot Fritters

These Buttermilk Zucchini Carrot Fritters are a delightful blend of fresh vegetables, combining the mild sweetness of carrots with the earthy flavor of zucchini. Lightly seasoned and bound with buttermilk, they are crispy on the outside and tender on the inside. Perfect as a side dish or a light snack, these fritters are not only delicious but also provide a good source of fiber and vitamins.

Ingredients:

• 1 cup grated zucchini
• 1 cup grated carrots
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup buttermilk
• 1 large egg
• 2 tablespoons chopped fresh parsley
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the grated zucchini and carrots. Sprinkle with salt and let sit for about 10 minutes to draw out moisture. Then, squeeze out excess water using a clean kitchen towel.
2. In another bowl, whisk together the flour, baking powder, baking soda, black pepper, garlic powder, and onion powder.
3. In a separate bowl, mix the buttermilk, egg, and chopped parsley until smooth.
4. Add the squeezed zucchini and carrots to the flour mixture, then pour in the buttermilk mixture. Stir until just combined.
5. Heat oil in a skillet over medium heat. Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon.
6. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
7. Serve warm with a dollop of yogurt or your favorite dipping sauce.