1 tablespoon sour cream
1 tablespoon mayonnaise
1 cucumber, finely chopped
A pinch of salt
Directions
For the Fritters:
Prepare Vegetables: Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Squeeze out the excess water.
Mix Ingredients: In a large bowl, combine the grated zucchini, carrot, potato, cheese, minced garlic, chopped parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix well until all ingredients are evenly incorporated.
Form Fritters: Take a small handful of the mixture and form it into a patty. Repeat with the remaining mixture.
Fry Fritters: Heat olive oil in a large skillet over medium heat. Fry the patties for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
For the Dip: 5. Prepare Dip: In a small bowl, combine the sour cream, mayonnaise, finely chopped cucumber, and a pinch of salt. Mix well.
Serving Suggestions
Serve the vegetable fritters hot with the cucumber and sour cream dip on the side.
Garnish with additional chopped parsley for a fresh touch.
Cooking Tips
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