These savory fritters are a delightful way to enjoy a mix of fresh vegetables in a crispy, golden pancake.
Combine the flour, baking powder, salt, and pepper in a mixing bowl.
Whisking the dry ingredients ensures even distribution of the baking powder for a uniform rise.
In another bowl, whisk together the egg substitute and milk.
Use a whisk to incorporate air into the mixture, making the batter lighter.
Add the grated carrot, zucchini, and chopped green onion to the wet ingredients and mix well.
Squeeze out excess moisture from the grated zucchini to prevent the batter from becoming too wet.
Combine the wet and dry ingredients, stirring until just combined.
Avoid overmixing to keep the fritters tender.
Heat a skillet over medium heat and lightly coat with cooking spray.
Ensure the skillet is hot before adding the batter to achieve a crispy exterior.
Spoon the batter into the skillet, forming small pancakes, and cook until golden brown on each side, about 2 minutes per side.
Cook in batches to avoid overcrowding the skillet, which can lower the temperature.
Serve the fritters warm with your favorite dipping sauce or garnish.
Serve with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
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