Ingredients
- 3 medium potatoes, peeled and grated
- 2 medium carrots, peeled and grated
- 1 small onion, finely chopped
- 2 eggs
- 1/3 cup all-purpose flour
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- 2 tablespoons oil for frying
Instructions
- Grate the potatoes and carrots, then squeeze out any excess moisture using a clean towel or paper towel.
- In a mixing bowl, combine the grated vegetables, chopped onion, eggs, flour, shredded cheese, salt, and pepper. Mix until well combined.
- Heat oil in a non-stick frying pan over medium heat.
- Scoop about 1/4 to 1/3 cup of the mixture into the pan and flatten into a pancake shape.
- Cook each side for 3–4 minutes, or until golden brown and cooked through.
- Remove from pan and drain on paper towels if needed. Repeat with remaining mixture.
- Serve warm with your choice of dip or a fresh salad.
Notes
- Squeeze grated potatoes well to avoid soggy fritters.
- Use starchy potatoes like Russet or Yukon Gold for better binding.
- Customize with herbs, spices, or other vegetables as desired.
- Make it gluten-free by using a gluten-free or chickpea flour.
- Reheat in a hot pan or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course or Side Dish
- Method: Frying
- Cuisine: Vegetarian Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 3 fritters
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
