Mini Veggie Bites

By Debe Pendice

Ingredients
  • 2/3 cups grated carrot

  • 2/3 cups grated zucchini

  • 2/3 cups grated potato

  • 1 Tablespoon all-purpose flour

  • salt to taste

  • freshly ground pepper to taste

  • vegetable oil for frying

Directions
  1. Squeeze out excess moisture from vegetables: the best way is to lay them on several sheets of paper towel and cover with more paper and press down. Place the vegetables together in a bowl, add the flour and the seasonings and mix well.

  2. Heat the oil in a large nonstick skillet over medium heat and add heaped tablespoons of the mixture, flattening them with a fork to make spiky round croquettes. Fry for 5 minutes, turning halfway through. They should be golden on the outside and cooked inside.

  3. Serves 16


Nutritional Facts

Servings
1
Per Serving
Calories
34
Carbohydrates
7 g
Protein
1 g
Fat
Trace

snacks zucchini carrots skillet vegetables ultra-low-carb low calorie anti inflammatory side side dish

3 replies

VLFREE
VLFREE 2010-11-08 09:33:55 -0600 Report

Does anyone know a way to modify this recipe so that it can be baked rather than fried. Or broiled on high heat to create that crunch? Anyone tried it?

Geri G
Geri G 2010-08-14 09:21:07 -0500 Report

It sounds great, but I'm not a fan of fry foods. Ever since i had my gal bladder removed any slight chance of tasting fryed foods it makes me sick to me stomach. All i can do is just imagine how great it would taste. I think this is the safest way for me. HAHAHAHAHA

Avera
Avera 2009-09-08 00:21:58 -0500 Report

What a great side dish or snack! It has been a while since I cooked something like this. It is excellent that so little flour is needed.