This was good for me but not great. The idea of making fritters in a pan and cutting them in rounds seemed like a good idea to me. I like all kinds of fritters but they can be a pain to pan fry because they often fall apart. My problem with this dish is that it tasted more like a quiche than a fritter. You usually use eggs to bind fritters but much less in proportion to the other ingredients. I liked the way these crisped up because they were so thin but they seemed kind of unsubstantial and didn't look as pretty as a pan fried fritter. So in the end this is a good dish to get some veggies in you but I would either tweak it next time or go back to cooking them in a pan.


  • 2 medium-large zucchini
  • 4 medium carrots
  • 1 medium onion
  • zest of 2 lemons
  • 4 eggs
  • 5 oz tub Parmesan cheese, shredded
  • ½ cup flour (your choice: whole wheat, all-purpose, almond, gluten-free, etc)
  • salt & pepper
  • olive oil OR parchment paper
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