Cheesy Vegetable Fritters

Step 1: Put together the Greens
Begin by grating the zucchini and carrots. Place the grated zucchini in a clear kitchen towel and

squeeze out as a lot moisture as doable. This step is essential to make sure your fritters are crispy and

not soggy.

Finely chop the bell peppers and onions.

Step 2: Make the Batter
In a big mixing bowl, mix the grated zucchini, grated carrots, chopped bell peppers, and

chopped onions.

Add the shredded cheese to the greens and blend effectively.

In a separate bowl, whisk collectively the all-purpose flour, cornmeal, baking powder, salt, black pepper,

garlic powder, and paprika.

In one other bowl, beat the eggs after which whisk within the milk.

Steadily add the dry substances to the vegetable and cheese combination, adopted by the egg and milk

combination. Stir till all of the substances are effectively mixed. If the batter appears too thick, you possibly can add a

little extra milk.

Step 3: Fry the Fritters

Warmth about 1/4 inch of vegetable oil in a big skillet over medium warmth.

As soon as the oil is scorching, drop spoonfuls of the batter into the skillet, flattening them barely with the again

of the spoon to type small patties.

Fry the fritters in batches, cooking for about 3-4 minutes on all sides, or till they’re golden brown

and crispy.

Switch the cooked fritters to a paper towel-lined plate to empty any extra oil.