• 2 cups grated vegetables (zucchini, carrot or sweet potato, potato peeled)
  • 2 eggs
  • 1/2 onion, finely grated
  • Extra Virgin Olive Oil for frying
  • Turmeric (anti inflammatory)
  • Sea salt and
  • Pepper to taste



  • Grate the zucchiniand the other vegetables with the skin on and add some salt. Let the mixture stand for a while you chop the onion.
  • Squeeze the veg with your hands and discard excess water, and then mix with the onion, the spices and the eggs until you have a thick pancake-like batter.
  • In a frypan, heat the oil and fry the batter in batches of 4 small pancake-size fritters for about 2 minutes on each side on medium heat, or until slightly brown.
  • Serve with a tossed green salad dressed with lemon and olive oil.