Carrot Fritters with Toasted Bread with Oil and Oregano

If not the king of appetizers, then surely part of the royal family. Perhaps the ultimate meze when you’re craving something delicious to pair with your beer or wine while sharing bites with friends. It’s impossible to eat just one — and they pair perfectly with yogurt or tzatziki.

For this recipe, we used Toasted Bread with Oil and Oregano.

What we will need:

7 carrots, peeled and grated
2 zucchinis, grated
1 medium onion
1 egg
1 cup grated Toasted Bread with Oil and Oregano
¾ cup grated kefalotyri or kefalograviera cheese
½ bunch of mint or parsley
Flour
Salt and pepper
Seed oil or sunflower oil for frying

Execution:

Wash, peel, and grate the carrots and zucchinis on the coarse side of the grater. Sprinkle with a little salt, place them in a colander, and let them drain well.
Then squeeze out the excess liquid with your hands and transfer to a large bowl. Grate the onion, squeeze it as well, and add it to the bowl.
Add the egg, cheese, herbs, grated rusks, salt, and freshly ground pepper.
Mix everything together by hand until well combined. If the mixture feels too soft, add a bit more grated rusk.
Cover and refrigerate for 1 hour to firm up, making it easier to shape.
Shape the mixture into medium-sized fritters and lightly coat them in flour.
Heat plenty of sunflower oil in a deep pan and fry the fritters until golden brown on all sides.
Transfer to paper towels to absorb excess oil before serving.