These Golden Veggie Fritters are a delightful twist on classic potato pancakes, incorporating vibrant vegetables and spices for a flavorful and crispy treat.
Grate the potatoes and carrots, then squeeze out excess liquid using a clean kitchen towel.
Removing as much liquid as possible ensures the fritters will be crispy.
In a mixing bowl, combine the grated vegetables, chopped green onions, parsley, milk, eggs, flour, cumin, salt, and pepper. Mix until well combined.
Mix gently to avoid overworking the batter, which can make the fritters dense.
Heat a non-stick frying pan over medium heat and lightly grease it. Drop spoonfuls of the mixture into the pan, flattening them slightly with the back of the spoon.
Cook in batches to avoid overcrowding the pan, which can lower the temperature and make the fritters soggy.
Cook each fritter for about 4-5 minutes per side or until golden brown and crispy. Remove from the pan and keep warm while cooking the remaining mixture.
Place cooked fritters on a wire rack to maintain their crispiness.
Serve the fritters warm with your favorite dipping sauce or a side salad.
Garnish with a sprinkle of fresh parsley for a pop of color and flavor.
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