Veggie fritters

Hey guys!

Ooooooft, that last week was really exhausting… so I had decided to treat myself a bit and went to the farmers market at the weekend, meandered in between the little stalls and got lost in the colours, smells and impressions. Naturally I also selected a few lucky ingredients that were allowed to hop into my basket and accompany me home.

Once I arrived in my kitchen I quickly decides to turn my prey into crunchy and colourful veggie fritters: potato, onion, green zucchini & dark red carrots – alternatively you could also use yellow carrots or yellow zucchini or orange carrots, or … you get the point 😉

Delicously crunchy and easy to make! I usually serve the fritters – or rosti, as I call them – as a big serving on their own, just whipping up a quick yogurt-y dip to go with it. But you could also use them as a yummy side dish, that’s totally up to you.


Veggie fritters

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: appetizer, starter, side, main, vegetarian

Yield: 2 servings

Veggie fritters

Easy vegetarian side or main - very adjustable and delicious!

  • 4 medium potatoes
  • 2 carrots
  • 1 large zucchini
  • 1 onion
  • 2-3 tbsp flour
  • 1/2 tsp salt
  • pepper
  • oil for frying


Peel potatoes, carrots and the onion. Wash and dry the zucchini and roughly grate all the vegetables into a big bowl. Sprinkle with the salt, mix and let it stand for about 10 minutes, then use your hands to drain the excess liquid. Combine the grated veggies with the flour and season to taste. Heat up the oil in a frying pan over medium heat, form flat fritters with your hands and fry them for about 2 minutes on each side until they're golden and crunchy. Drain the excess oil on a piece of kitchen roll, then serve!


Do you like shopping at the famers market just as much? What was your greatest find or discovery so far?

Stay sweet & HAPPY COOKING!

xx Kristin


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