Yields1 Serving
Prep Time20 minsCook Time5 minsTotal Time25 mins

Ingredients

You can make these healthy fritters with 1/2 cup carrot, zucchini, corn, or beet.
 1/2 cup carrot, zucchine, corn or beet
 1 egg
 3 Tbsp flour
 1/4 cup grated Parmesean
 1 Tbsp grated Vidalia onion
 1 pinch Kosher salt
 1 Tbsp olive oil
Dipping Sauce
 1/3 cup 2% Greek Yogurt
 1/2 juice of lemon
 1Tbsp finely chopped fresh mint
 1 pinch Kosher Salt

Directions

Start with a vegetable
1

Carrot: Peel and grate 1 large carrot.

2

Zucchini: Grate 1 medium zucchini, sprinkle with salt, let stand 30 minutes, squeeze dry.

3

Corn: Cut kernels from 1 large ear corn.

4

Beet: Peel and grate 1/2 medium beet

Cooking directions
5

Warm olive oil in large cast-iron or nonstick skillet over medium-high heat.

6

When oil is hot, stir 1 large beaten egg into vegetable mixture.

7

Drop heaping spoonfuls of batter into pan; flatten slightly with back of spoon and cook until golden, about 2 minutes per side.

8

Serve with Lemon-Mint Dipping Sauce (below).

Ingredients

You can make these healthy fritters with 1/2 cup carrot, zucchini, corn, or beet.
 1/2 cup carrot, zucchine, corn or beet
 1 egg
 3 Tbsp flour
 1/4 cup grated Parmesean
 1 Tbsp grated Vidalia onion
 1 pinch Kosher salt
 1 Tbsp olive oil
Dipping Sauce
 1/3 cup 2% Greek Yogurt
 1/2 juice of lemon
 1Tbsp finely chopped fresh mint
 1 pinch Kosher Salt

Directions

Start with a vegetable
1

Carrot: Peel and grate 1 large carrot.

2

Zucchini: Grate 1 medium zucchini, sprinkle with salt, let stand 30 minutes, squeeze dry.

3

Corn: Cut kernels from 1 large ear corn.

4

Beet: Peel and grate 1/2 medium beet

Cooking directions
5

Warm olive oil in large cast-iron or nonstick skillet over medium-high heat.

6

When oil is hot, stir 1 large beaten egg into vegetable mixture.

7

Drop heaping spoonfuls of batter into pan; flatten slightly with back of spoon and cook until golden, about 2 minutes per side.

8

Serve with Lemon-Mint Dipping Sauce (below).

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