Easy Vegetable Fritters (Lvivot Yerek)

Name: Easy Vegetable Fritters (Lvivot Yerek)
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4
Cuisine: Israeli
Ingredients: 1 large Zucchini (Peeled and julienned or grated); 1 medium Carrot (Peeled and julienned or grated); 1 handful Parsley (Finely chopped); 1 small Onion (Finely chopped); 2 Eggs; 2 teaspoons All-purpose flour; 0.75 teaspoon Salt; 0.5 teaspoon White pepper (Black pepper can be used as a substitute); 0.5 teaspoon Sweet paprika; sufficient Vegetable oil (For frying)

These delicious vegetable fritters, known as "Lvivot Yerek," are a perfect choice for a light dinner or as a colorful and healthy side dish. Made with fresh zucchini, carrots, parsley, and a hint of onion, they are seasoned with a blend of spices and fried until golden brown. Enjoy them warm, straight from the pan, for the best flavor and texture.

#Vegetarian

#Fritters

#Israeli

#Side Dish

#Quick

#Easy

#Healthy

#Vegetable

Freshly grated vegetables

Recipe Information

10m

Prep Time

Cook Time

19m

Total Time

Servings

Easy

Israeli

Hebrew

Nutrition (per serving)

100

Calories

Protein

Carbs

Fat

Vegetable fritter mixture ready

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fritters frying to golden perfection

Instructions

0/6 completed

1
Prepare the vegetables: Peel the zucchini and carrot, then julienne them using a peeler or grate them using a box grater. Finely chop the parsley and onion.
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5m
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Prepare the vegetables: Peel the zucchini and carrot, then julienne them using a peeler or grate them using a box grater. Finely chop the parsley and onion.
5m
For best texture, squeeze out excess water from grated zucchini and carrot before mixing.
2
Combine ingredients: In a large bowl, combine the prepared zucchini, carrot, parsley, onion, eggs, flour, salt, white pepper, and sweet paprika. Mix thoroughly until all ingredients are well combined.
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2m
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Combine ingredients: In a large bowl, combine the prepared zucchini, carrot, parsley, onion, eggs, flour, salt, white pepper, and sweet paprika. Mix thoroughly until all ingredients are well combined.
2m
Use your hands to ensure an even mix, but don't overmix to avoid making the fritters tough.
3
Form the fritters: Take spoonfuls of the mixture and gently shape them into small, flattened patties or fritters.
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3m
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Form the fritters: Take spoonfuls of the mixture and gently shape them into small, flattened patties or fritters.
3m
Ensure fritters are not too thick for even cooking.
4
Heat the oil: Pour enough vegetable oil into a large frying pan to cover the bottom by about 1/2 inch. Heat over medium-high heat until shimmering.
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2m
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Heat the oil: Pour enough vegetable oil into a large frying pan to cover the bottom by about 1/2 inch. Heat over medium-high heat until shimmering.
2m
Test the oil by dropping a tiny bit of the mixture; if it sizzles immediately, the oil is ready.
5
Fry the fritters: Carefully place the shaped fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until they are golden brown and cooked through.
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6m
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Fry the fritters: Carefully place the shaped fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until they are golden brown and cooked through.
6m
Adjust heat as needed to prevent burning and ensure even cooking. Fry in batches if necessary.
6
Drain and serve: Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot.
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1m
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Drain and serve: Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot.
1m
These fritters are best enjoyed fresh, but leftovers can be reheated in a toaster oven or air fryer for crispness.