Step 1: Prepare the Vegetables
- Grate and Squeeze Zucchini: Grate the zucchinis and squeeze out excess water using a clean kitchen towel or cheesecloth.
- Grate Carrots and Potatoes: Grate the carrots and boiled potatoes. Ensure the potatoes are cooled before grating.
Step 2: Mix the Ingredients
- Combine Ingredients: In a large mixing bowl, combine the grated zucchini, carrots, and potatoes. Add the finely chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese, beaten eggs, dried herbs, salt, and pepper. Mix well until all ingredients are evenly combined.
Step 3: Form the Cutlets
- Shape Cutlets: Take a portion of the mixture and shape it into a small patty or cutlet, about 1/2-inch thick. Repeat with the remaining mixture to make more cutlets.
Step 4: Fry the Cutlets
- Heat Oil: Heat olive oil in a large skillet over medium heat.
- Fry Cutlets: Carefully place the cutlets in the hot oil, cooking in batches to avoid overcrowding. Fry each cutlet for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain Excess Oil: Remove the fried cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 5: Serve
- Serve Hot: Serve the zucchini, carrot, and potato cutlets hot, garnished with a dollop of Greek yogurt or a side of your favorite sauce.
Tips for Perfect Zucchini, Carrot, and Potato Cutlets:
- Consistency: Ensure the mixture is well-combined and holds together. If it’s too wet, add more breadcrumbs; if it’s too dry, add another beaten egg.
- Flavor Variations: Add additional spices or herbs like paprika, cumin, or fresh herbs like parsley or cilantro for extra flavor.
- Make Ahead: You can prepare the mixture ahead of time and refrigerate it until ready to fry. This allows the flavors to meld together.
These Zucchini, Carrot, and Potato Cutlets are a versatile and nutritious dish that’s sure to please both kids and adults alike. Enjoy them as a healthy snack or a delicious side dish!