Instructions:

1. Prepare the vegetables: Grate the zucchini and carrot, then squeeze out excess water using a kitchen towel or cheesecloth. This step is crucial to ensure crispy fritters.
2. Mix the batter: In a large bowl, combine chickpea flour, water (or plant-based milk), nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until smooth. The batter should have a thick pancake-batter-like consistency. Adjust with more water if too thick.
3. Add vegetables: Fold the grated zucchini and carrot into the batter until fully coated.
4. Heat the oil: In a large skillet, heat olive oil over medium heat. Once hot, scoop a small portion of the fritter mixture and flatten it slightly in the pan to form a patty.
5. Cook the fritters: Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary.
6. Drain and serve: Place cooked fritters on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or alongside a salad.

Tips:

• Make them gluten-free: For a gluten-free option, ensure to use chickpea or rice flour instead of wheat-based flours.
• Air-frying option: For a healthier alternative, air-fry the fritters at 375°F (190°C) for 15-20 minutes, flipping halfway through.
• Freezing instructions: These fritters freeze well! Allow them to cool completely, then store in an airtight container in the freezer. Reheat in an oven or air fryer for a quick snack.

These fritters are versatile and perfect for any meal of the day. Whether as a snack, lunch, or a side dish, they’re easy to whip up and guaranteed to impress even the pickiest eaters!