Vegetable Fritters With Zucchini And Potato

1 large (375 g) zucchini
2 medium (300 g) potatoes (Yukon Gold or Russet)
1 medium (80 g) carrot
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika powder
1/2 tsp sea salt
Black pepper to taste
1/2 cup (50 g) chickpea flour

Grate the zucchini, potatoes, and carrot. Then squeeze out as much liquid as possible using a nut-milk bag, cheesecloth, or a clean kitchen towel.

Add the veggies to a skillet and stir in all spices. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat.
Add in the chickpea flour and stir with a spatula to combine. Let the mixture cool, until you can touch it.

Shape the mixture into 6 patties, using your hands. You can choose between the following three cooking methods:

Pan-Fry
Heat some oil in a frying pan and place 3-4 patties in it. Fry on both sides until crispy (about 4-5 minutes per side).

Air-Fry
Cook at 380 F (195 C) for 15 minutes in your air fryer (flip after 10 minutes). I recommend spraying the basket of your air fryer with a little oil before adding the patties, otherwise, they may stick.

Bake
Preheat the oven to 400 F (205 C) and bake the patties for 35-40 minutes on a lined baking sheet (flipping after 20-25 minutes). For a crispier result, I recommend spraying the patties with a little oil before baking and after flipping.

Enjoy with a dip of choice

from: www.elavegan.com