Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but still pourable. If it’s too thick, add a little more milk or water.
Add the Vegetables:
Fold the grated vegetables, chopped bell pepper, green onions, and herbs into the batter until well combined.
Fry the Fritters:
Heat a few tablespoons of oil in a large skillet over medium heat.
Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form small fritters.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Drain and Serve:
Remove the fritters from the skillet and drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauce (e.g., sour cream, yogurt dip, chutney).
Notes:
1. Zucchini Preparation:
Choose firm, medium-sized zucchinis for easy slicing and rolling. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips.
Lightly salt the zucchini strips and let them sit for a few minutes to draw out moisture. Pat dry with a paper towel before assembling the rolls.
2. Vegetable Mixture:
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