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Roasted Spice Vegetable Fritters

These baked vegetable fritters are infused with deep, smoky flavors from toasted cumin and coriander seeds, giving them a warm aroma and complex taste. Made with grated carrots and zucchini, they develop crispy edges and tender insides, resulting in a satisfying, rustic dish with sophisticated undertones. Perfect as a snack or light main course, they combine simple ingredients with a flavorful twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp cumin seeds for roasting
  • 1 tsp coriander seeds for roasting
  • 2 cups grated carrots squeezed to remove moisture
  • 2 cups grated zucchini squeezed to remove moisture
  • 1 cup all-purpose flour or gluten-free alternative
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil for drizzling
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Baking sheet lined with parchment
  • Grater
  • Small skillet
  • Spatula

Method
 

  1. In a small skillet over medium heat, toast cumin and coriander seeds for about 2 minutes until fragrant, then remove from heat and grind them using a mortar and pestle or spice grinder.
  2. Place the grated carrots and zucchini in a bowl, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture.
  3. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible from the grated vegetables, ensuring they are dry and tender.
  4. In a large mixing bowl, combine the drained vegetables, ground toasted spices, flour, beaten eggs, chopped parsley, and a pinch of salt and pepper. Mix everything until just combined and the batter feels cohesive but not too wet.
  5. Using a spoon or your hands, form the mixture into small patties about 2-3 inches wide and place them on the prepared baking sheet, spacing them apart for even baking.
  6. Preheat your oven to 200°C (390°F). Drizzle a little olive oil over the fritters for extra crispness and bake for 20 minutes, then carefully flip each fritter using a spatula and bake for an additional 10 minutes, until golden brown and crispy around the edges.
  7. Check that the fritters are golden, crispy on the outside, and tender inside. Once done, remove from the oven and let them rest for 5 minutes on a wire rack to firm up.
  8. Serve the fritters warm, drizzled with a little extra olive oil or a squeeze of lemon, and enjoy their crispy, smoky, and tender bite.

Notes

For an extra crisp exterior, lightly spray the fritters with oil before baking or broil for a minute at the end. These fritters are best enjoyed fresh but can be stored in the fridge for up to 2 days and reheated in a hot oven for best texture.