Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt.

Stack of Quick and Crispy Vegetable Fritters topped with sour cream and sliced scallions

I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal, from tucking creamy avocado into homemade egg rolls to transforming cauliflower into tater-less tots. And now, if you have 25 minutes and a handful of pantry and fridge staples, you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters.

Shredded zucchini and shredded carrots on cutting board

The setup on this one is extra-simple: Shred zucchini and carrots then toss them together with eggs, garlic, scallions and a touch of flour. Scoop the mixture into a hot pan and wait for the crackling to cue you to flip ’em.

The veggies soften lightly in the centers of the fritters, while the exteriors get nice and crunchy. Once you remove them from the pan, give them a quick sprinkling of salt while they’re still hot to ensure the seasoning sticks.

Glass bowl containing shredded zucchini, minced garlic, sliced scallions, flour, spices and shredded carrots

All that’s left to do is decide on your topping of choice. A dollop of tangy sour cream or refreshing yogurt work great, but don’t hesitate to talk a walk on the sweet side with applesauce (just like latkes!).

Large sauté pan with three veggie fritters

Looking for more ways to spruce up your veggie side dish spread? Don’t miss recipes for Crispy Baked Onion Rings, Asparagus Pasta Salad, Chilled Sweet and Sour Cucumber Noodles and more family-friendly favorites.

Plate containing Quick and Crispy Vegetable Fritters next to small green ramekin with sour cream

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Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes.

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5-Ingredient Butternut Squash Fritters Recipe

Appetizer

Quick and Crispy Vegetable Fritters

Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt.
4.92 from 61 votes
Stack of Quick and Crispy Vegetable Fritters topped with sour cream and sliced scallions
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 12 fritters

Ingredients 

  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 2 Tablespoons olive oil
  • Sour cream or yogurt, for serving

Instructions 

  • Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
  • Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, ¼ teaspoon salt and ⅛ teaspoon pepper. Stir the mixture until it is combined.
  • Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
  • Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
  • Serve the fritters immediately topped with sour cream or yogurt.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

 


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Nutrition

Calories: 70kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 28mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3673IU, Vitamin C: 6mg, Calcium: 18mg, Iron: 1mg

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Comments

  1. 5 stars
    Made this. and is a latke made from other ingredients and with the sour cream almost indistinguishable

  2. Thank you for this recipe. It came out delicious!
    I multiplied everything x4. And instead of frying I baked them. I sprayed the bottom of the pan and the patties very lightly with olive oil and baked at 350 degrees. Turned them over and sprayed again very lightly. I also threw in cauliflower, leeks, potatoes, white onions. And I used whole wheat flour. Looked and tasted wonderful. Will be making these a lot. Thanks again for the recipe.

  3. 5 stars
    These were delightfully crispy on the outside and soft and delicious on the inside as promised. This is such a simple recipe and lends itself to using whatever veggies are on hand. I used chives as I had no scallions and I added some Parmesan. Thanks for such a lovely recipe.

  4. This is a great base! I change these up by adding corn, and few more spices (onion powder, garlic powder, chilli flakes and white pepper).

  5. 5 stars
    I loved it. Added different other vegetables… Broccoli, Cauliflower, Red and yellow bell pepper and spices like cumin and garam masala . I substituted all purpose flour with gram flour!! Definitely making it again!!!

  6. 5 stars
    Always my ‘go to’ recipe. we love “fritter pitas” in our house! I generally add herbs and spices to the mix, and sometime sweetcorn or grated blanched kumera. Served in a sandwich pressed pita pocket with cheese! A crowd pleaser, especially with fussy children.

  7. These are delicious and can be adapted easily. My partner wanted more salt in them but I thought they were perfect so he just sprinkled salt on them.

    I will try the suggestions of parmesan cheese and perhaps some herbs next time.

  8. 4 stars
    very tasty! i cooked a few and they tasted a little bland, so i added a bit of parmesan cheese to the mixture which gave it a lovely taste. i love the texture – not too mooshy.

  9. 5 stars
    This was my first time making vegetable fritters and it was so much easier than I thought. The fritters were delicious, I tweaked them a bit and added garlic powder, seasoned salt, and turmeric.

  10. I want to make the fritters. Can I substitute flour for panko and can I bake them instead of frying? Or use half n’half , flour and panko?
    Have you ever done them this way?
    I’m pre-diabetic and want to be careful of my carb intake.

    1. Hi Judy – I’ve never tried baking the fritters so I’m not sure what the results would be. And any other type of flour *should* work. Let me know if you give it a shot!

      1. 4 stars
        I really wanted something fresh and crispy and this hit the spot, I’d add more salty though as can get a little bland.

  11. 5 stars
    I used this recipe as a a guideline – I didn’t have scallions, so I used sweet onion, and I had a little red bell pepper that I added. It is very good.

  12. NOPE…. Def needs the flour
    still ate them but its really not the same without flour lol
    doesn’t hold it all together – and it tastes like carrot and zucchini semi dried instead of a fritter

    o well :(

  13. hey – these are really good
    im making them now without the flour as im on a diet and it said 1 cup flour is like 400 calories

    I think they will still be ok
    I saw someone used 1/3c flour and 1/3c grated Parmesan

    What is the purpose of the flour?
    it just binds it together?
    is there any taste benefit?

    thanks
    Stephen

    1. Hi Stephen! You’ll definitely need some kind of flour to bind the ingredients together. You could try using a flour substitute such as almond or coconut.

  14. This looks really good and with all those veggies, it should add a little nutrition boost, too! I’ll have to try it soon. Have you tried this with other vegetables added, too? I’m thinking maybe even thinly sliced broccoli and cauliflower.

    Thank you for the inspiration!

  15. OMGosh Kelly,
    So, so good. I did add a little fresh thyme in the mix and a little hot pepper pizza oil to the pan
    because we like a little spice. Topped them with a dollop of tzatziki and served with calamari steaks.
    I am 74 and always looking for new fresh recipes so thank you.

  16. 5 stars
    Really good recipe, they worked out lovely. I made them ahead, stored in the fridge, and then crisped them up in the Air Fryer, which worked out really well. Very easy dinner served with a chickpea salad, tzatziki plus hot sauce. Will definitely make it again. Thank you for sharing

  17. 4 stars
    I have made these twice substituting Choko instead of Zucchini
    Prepared the same way, draining the Choko well.
    Served with sour cream and a spicy relish.
    Delicious.

  18. 5 stars
    I have made these twice so far and I love them (I just got done eating some.) This is coming from someone who hates cooked carrots. I was initially going to pass because of those but the picture looked so good I had to try. I made a tzatziki sauce to dip mine in. It makes this snack/meal guilt free. I saw the nutritional facts but any chance you know if those are for all 12 or is it for a certain serving?

    1. Hi Kari! The estimated nutritional info is for one fritter :) And I’m so thrilled you enjoyed the recipe!

  19. 5 stars
    My pickiest kid ate them for dinner with a leftover in her lunch. Only complaint is the method requires standing over a stove and I’m lazy.

  20. 5 stars
    Cannot go wrong with these! Easy to make, fast and versatile to fit the strictest of diets. My new fav! Thankyou

  21. 5 stars
    Incredible!!! Instead of 2/3c flour, I used 1/3c flour and 1/3c grated Parmesan! Delish!!
    **do you have nutrition info on the fritters?

    1. Hi Reannon – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  22. 4 stars
    My mum and i liked them, siblings did not. Waiting till my dad gets home so he can try it. Really loved them.

  23. We are having these tonight in a stack with bacon fried mushrooms and caramelised onions in between 2 with egg on on top the fam will enjoy it

  24. 5 stars
    These are beautiful. I skipped the salting of the zucchini to reduce the water content because I was short on time, and just added a tiny bit more flour. Absolutely delish & my daughter who said these will be ‘yuk’ gobbled them down & they have been requested for the next meal! Next time I’m going to try cooking them with some pieces of meat incorporated. Thanks for the fast recipe!

    1. Hi Tristan – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy. It might work better to make the fritters, freeze them and then re-warm them in the oven so they’ll be crispy.

  25. 5 stars
    I used sweet pot, carrot, onion, garlic, zucchini, little bit of capsicum and whole meal flour bound with eggs seasoned as instructions
    Note I reckon a bit of paprika would’ve been nice too
    So yummy. I dressed it with sliced snow peas and beerenberg yoghurt and dill dressing

    1. Hi Rebecca! You could do all carrots, a mix of carrots and sweet potatoes, or even a mix of carrots and butternut squash. I hope that helps!

    1. Hi Francine – That should work! I’d cook and cool them then wrap them securely in plastic wrap to freeze. :)

  26. 5 stars
    Easy and delicious! I loved these using what I had in the crisper. I did add more garlic and some shallot, but otherwise just what was in the recipe. I topped with Greek tzatziki sauces and perfecto!

  27. 5 stars
    Is this recipe a “formula”one? In other words can I substitute, say, cauliflower for most of the vegetables?

  28. 5 stars
    I cook for 1 so halved the recipe. I added red peppers. It was a lovely dinner. I will make these again. I will have some of the left overs for breakfast.

  29. 5 stars
    I added some thinly (angel) shredded cabbage with the carrots and zucchini and it was a HUGE hit for the family! Including the 11 and 6 year old picky eaters! You can definitely jazz it up! It tastes great with a spicy Mayo! I used miracle whip/Mayo, sriracha, and a dash of lemon juice and Worcestershire sauce…. amazing!

  30. 5 stars
    Both boys nodded in approval( they couldn’t see each other at the time)…both are teenagers..this was a big deal

  31. 5 stars
    I made these last night for dinner and they tasted great. I used carrots, brussel sprouts, parsnip, white onions, mushrooms, red pepper, garlic, and a bit of jalapeno pepper for my vegetables. I am always looking for good vegetable recipes and this rated the best with my family. Thanks for an awesome recipe.

    1. Hi Joy – You could but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven so they’ll (hopefully) be crispy.

  32. 5 stars
    It was super easy and they were so tasty! I substituted shredded brussel sprouts, Napa cabbage, broccoli, carrots and kale! A great recipe with endless possibilities for tweaking! Thanks!

  33. 5 stars
    Thank you! I enjoyed this recipe! I added potato to the mix along with basil & parsley. Because of the potatoes they took longer to cook so I finished them in the oven. Yummy.

  34. 4 stars
    Super good recipe. Had to pull it out in anticipation of zucchini crop harvest. What few leftover we have keeps in the fridge for a couple days, but rarely last that long.

  35. Made these tonight, but didn’t have any courgette, so added a mixture of grated sweet potato and sweetcorn. They were delicious! Will definitely make these again.

  36. Can you freeze and if so, what’s the best way! I’ve made other recipes before but this sounds so easy and good!

    1. Hi Deb! I’d cook and cool them then wrap them securely in plastic wrap before freezing them. Enjoy!

  37. 5 stars
    THE BEST!!!!
    I added mushrooms, corn niblets, and grated sweet potato. We were eating them hot, cold. They were delicious.

  38. 5 stars
    I made these tonight with alot of changes. My hubby raved about the fritters. I used dehydrated hashbrowns hydrated, 1 can corn and bacon or ham to equal 4 cups. 1 bunch green onion. I also added a little sour cream to egg mixture and a little ranch. Fried as directed and served with sour cream ranch sauce. Excellent!

  39. 5 stars
    These are one of my new favorites! I’ve made them many times now, and I can safely say that you can swap out vegetables at a whim, and use your favorite gluten-free flour mix if you like. Highly recommend as a way to spice up your vegetable sides routine!

  40. Great recipe. I added a cup of chopped Baby Bella’s mushrooms, 1C. vs 2/3C. of Gluten free flour, 1 tsp. Old Bay seasoning and 1 tsp. of Cayenne pepper. YUMMY!!!!
    I added mushrooms because I’ve cut way back on eating meat.

  41. 5 stars
    The fritters were really good! I liked them with sour cream better than apple sauce. Toward the end I added some shredded cheddar cheese and it worked. Great recipe as usual!

  42. 5 stars
    These were great! Easy, quick, and absolutely delish! I forgot to “drain” the zucchini and it was still perfect. I didn’t have sour cream or yogurt so we had them plain. WONDERFUL! Even my mother (who doesn’t like anything) liked them. This recipe is a keeper!!!!!

  43. Very delicious and I served them with a greek yogurt a splash of fresh lime juice and avocado.

  44. 5 stars
    so yum!! I added three eggs because mine were small and served with guac and sweet chilli sauce, super good :))

  45. 5 stars
    Delicious!!!! Thanks for the great recipe. I now have it bookmarked for frequent use. My husband and kiddos LOVED it!

  46. 5 stars
    Perfect recipe – easy & very tasty!
    I have been looking for a good vegetable fritter recipe for some time so will be making these again…& again…!!!

  47. 5 stars
    Great made something like this 60 years ago in Japan using onions cabbage carrots green peppers bamboo slices called it Mazai kozai which meant mixed up

  48. Looking to substitute the eggs (very new plant based family), can you tell me how to substitute it with flax? How much flax? Is it flax seed?

    1. Hi Megan! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!

  49. Would I be able to add more veggies like cauliflower or broccoli? Or would that mess up the structure of the fritter?

    1. Hi Anita – I’m not a certified nutritionist so I can’t advise what flour would be best for any specific dietary needs, however, any other flour should work.

  50. Can I make the batter the night b4 and leave them in the fridge till the next morning when I’m ready to cook? Can I make a huge batch and freeze?

    1. Hi Brenda – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy. And I’ve never tried freezing the fritters so I’m not sure what the results would be. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

  51. 5 stars
    These were my go to easy dinner last summer! So good and light. I only have one question… How many carbs and protein are there? There seems to have been a spacing issue and I’m not sure if it’s 25 g of carbs or 25 g of protein?
    I’m guessing carbs but I just wanted to double check!

    1. Hi Cali – You’re correct, 25g of carbs and 8g of protein. I’m thrilled you enjoyed the fritters!

  52. 5 stars
    I have a 6 year old very picky eater. The first triumph was that he wanted to try them at all. To my absolute delight he LOVED them, gave them 2 thumbs up (which is saved for his favorites). I am ecstatic because he finally realized that veggies can be TASTY!

  53. 5 stars
    I really enjoyed the recipe, but I felt like there was something missing for me. I added about 1/4 cup of Italian bread crumbs, and now I can’t stop eating them! This will be in regular rotation!

  54. 5 stars
    Tasty and subtly flavoured. I added sweet corn as I had half a can around and a bit of chopped mint and dry oregano.
    Thank you very much, will make it again and again and again.
    It got big thumbs up from my 5 years old too.

  55. Would it work to use a starch as a binder instead of the flour? I’m thinking of gluten free, specifically yuca starch, but corn or potato as well?

    1. I’ve never tried, Colleen, so I can’t say for certain what the results would be. Would love to hear how they turn out if you give it a shot!

  56. It’s a street food in Indonesia. It’s called bakwan or weci. Another version of this veg fritters ( bakwan sayur) is corn fritters ( bakwan jagung) which only using fresh corn bits that you have to roughly grind them before pour into the mixture. It’s taste great too if you put some shallots, celery leaves, white pepper and little bit of rice flour for a bit of crunch

    1. Hi Silvana! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

  57. 5 stars
    A very delicious recipe indeed but i have a question, can you substitute zucchini with cabbage or anything because in my country, we dont have zucchini. Oh and I love how theres carrots in this recipe!.

    1. Hi Ashley! You could do all carrots, a mix of carrots and sweet potatoes, or even a mix of carrots and butternut squash. I hope that helps!

  58. 5 stars
    Fantastic Recipe, I am Keto so I used Almond Flour, 2 eggs and a cup or two of shredded Mozarella Cheese. The added carrot was a great idea!

    1. Hi there, Amy! I’ve never tried baking this recipe so I’m not sure what the consistency would be like. Would love to hear your results if you give it a shot!

  59. I love carrots (preferably cooked), so I’m wondering if they stay hard/crunchy after frying for only about 5 minutes? Thanks!

  60. can the mixture be frozen or should I cook it all up and freeze … I made one with a few more vegies and it is too much for 2 people

    1. Hi Seldov – I’ve never tried freezing them so I’m not sure what the results would be. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. And let me know how they turn out!

  61. Its called “Bakwan” in Indonesia and you can buy that in Abang Kang Gorengan. But its not healty anyway (in Indonesia)

    1. Hi Jen! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. :)

    1. Hi Frances – You’ll definitely need an egg substitute because that’s what binds the mixture. I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!

    1. Hi there! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Would love to hear your results if you give it a shot!

  62. Made these for myself and my toddler this morning. Super delicious. I mixed a little dill into the sour cream I put on top… but I think next time I would mix some dill right in (I really love dill haha). So good.

  63. I only had one cup of carrots so I substituted with a cup of frozen peas that I thawed and tossed into the food processor! Delicious! My kids love them with French onion dip!

  64. Found it a bit bland so spiced up the mixture with chilli flakes, sweetcorn (what’s a fritter without sweetcorn??) And YUM!!! Will try the curry powder addition next time. Thanks!

  65. Can you bake it instead of frying. I don’t like frying. I love all the healthy recipes I’m getting, it’s better than any cookbook you have

    1. I just baked these tonight and I really like them! Definitely less crispy but I used FAR less oil and they still were crispy on the edges. I did mine at 400F for 15mins on one side, lower rack in oven, and then moved mine to the top rack for 10mins. I’m guessing if you flipped them and just kept an eye on them it would work well on one shelf as well! I oiled the pan very little but if your pans tend to stick you should probably use parchment paper. Still super yummy and I feel they even taste a little healthier. Lol

    2. I you have a cast iron pot, lightly grease it and use it in the oven, or on the stove top. I make my cassava fritters on top of the stove. Make sure the iron pot is hot, then lower the fire before adding the mixture.

    1. Hi Brigitte – I’m not a certified nutritionist so I can’t advise what flour would be best for any specific dietary needs, however, any other flour should work.

    1. Hi Cara – I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.

    1. Hi Grace, I hate zucchini with a passion so does my teenage son, but we love these, even try plain zucchini fritters (same recipe as this but 4 cups of zucchini, half cup parmasen cheese and no garlic). I wish Id made them sooner. They went from snack food status to something i was being asked to make for dinner!!! I still would say i hate zucchini, but the fritters are amazing.
      Serve with some sour cream for best results.

      1. My teen says he doesn’t like zucchini either, but loves these. The are so quick and easy we eat them for a meal in our house. Actually- We almost never make it to the table- Hubby and son are eating them as they come out of the pan standing around the stove waiting for more. I have never seen them with carrots before. Looking forward to trying that.

  66. Hi for the vegetable fritters, I can’t eat eggs….so if I don’t use it then will still have the same taste and will it stay together?

    1. Hi there, Shelley! I’ve never tried this replacement, but I’ve read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and you can use it as you would a normal egg. Definitely let me know if you try it!

  67. Hi Kelly,

    What could we use to replace the flour? I’m on a low-carb diet but I would love to make these!

  68. Hi! I want to make these for my daughters to get them to eat more veggies, but my younger one is allergic to eggs. Do you have any suggestions on what I can replace it with? Thank you!

    1. Hi Linda! I have never tried this replacement, but I have read you can mix together 1 tablespoons flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot, I’d love to know how they turn out!

    1. Hi Becky! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. And let me know how they turn out!

  69. These are perfect!! I happen to have everything on hand! Most times I am missing a couple ingredients but not now!
    I may just make them for lunch!

  70. Kelly, these are amazing! This is my third day in a row making them, I don’t thing I’ll ever get tired of them :D

    Thank you for sharing.

    /Frida

  71. Just tried this recipe but made half of what is posted in the recipe. My fritters tasted yummy but didn’t turn out crispy as I’d like them to. Any advice?

    1. Hi there! The crispiness is a result of the hotness of the oil. So you want to make sure the oil is hot enough before adding the fritter mixture.

  72. These are relatively healthy….until you fry them! I sprayed some fry light on my frying pan (non-stick) and made sure my fritters were thin so they cooked through :) I’ll try baking them next time to see how that goes haha!

    Really good recipe though, thank you! It tastes gorgeous with spicy fish :)

  73. I’ve used gram flour in the past and have had great luck with the consistency and toddler goobles them up!

  74. I HAVE to try this!
    Do you have a Newsletter, I didn’t see a sign-up for one?
    Thanks
    Duh, found it lol

    1. Hi Jordan! I have never tried this replacement, but I have read you can mix together 1 tablespoons flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!

    2. I used a half of banana mashed and mixed in because we didn’t have eggs. They turned out great!

    1. Hi Paula! I’ve never tried baking this recipe so I’m not sure what the consistency would be like.

  75. If I made a batch of these, would they keep in the fridge in an air tight container? I would imagine they aren’t able to be frozen?

    1. Hi Kandis! You can definitely store them in the fridge but they’ll most likely lose their crispiness.

  76. Just made these tonight for dinner and they were fab, very tasty and easy to make. Even the fussy teenagers said they enjoyed them. Thanks for a super recipe!

  77. I made this for my family last night and it was a big hit. My 10 year old son really enjoyed them and had several servings, despite the fact he can’t stand zucchini. I thought they were delicious and they were so easy to make. Thanks so much!

  78. Great basic starter. If I cooked it again I would add zest of a lemon, then squeeze the juice of the lemon on top before serving. Add some cilantro. I’m gonna keep this in my box as a launching point. Maybe add some baked white fish?

  79. This looks yummy. Do you think the recipe would turn out if you substituted 1 cup of shredded carrots with 1 cup of shredded potato? We have a box of potatoes sprouting in our cold room and I’m look for new ways to use them up.

    Thanks!