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Crispy Garden Fritters: Broccoli, Potato & Carrot Delight

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Grate the potatoes and carrots, then squeeze out excess moisture using a clean towel.

Finely chop the broccoli florets and mix them with the grated vegetables in a large bowl.

Add eggs, flour, minced garlic, herbs, salt, and pepper. Stir well to form a thick batter.

Heat a non-stick pan over medium heat with a bit of oil.

Drop spoonfuls of the mixture into the pan and flatten gently.

Fry for 3–4 minutes per side, or until golden brown and cooked through.

Drain on paper towels and serve hot.

Serving and storage tips:

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