Preparation Steps
1. Prep the Vegetables
Grate the potatoes, carrot, and zucchini. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is essential for achieving crispiness.
2. Mix the Batter
In a large bowl, combine the drained vegetables and chopped green onions. Add the eggs, flour, salt, pepper, and any optional seasonings. Mix until everything is evenly incorporated. The mixture should hold together when pressed—if too wet, add a little more flour.
3. Shape the Sticks
Take a handful of the mixture and shape it into small logs or oval patties. Keep them compact so they don’t fall apart while cooking.
4. Fry to Golden Perfection
Heat oil in a skillet over medium heat. Place the vegetable sticks gently into the pan without overcrowding. Cook for about 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to remove excess oil.
Serving Suggestions
Serve with sour cream or Greek yogurt
Pair with a fresh salad for a light meal
Add a spicy dipping sauce for extra kick
Sprinkle with fresh herbs before serving
Tips for Extra Crispiness
Always squeeze out excess moisture from vegetables.
Don’t flip too early—let a golden crust form first.
Cook on medium heat to avoid burning the outside before the inside is done.
Make It Your Own
You can easily customize this recipe:
Add shredded cheese for a richer flavor
Mix in chopped parsley or dill for freshness
Use sweet potatoes instead of regular potatoes
Add chili flakes for heat
These crispy garden vegetable sticks prove that humble ingredients can create something truly satisfying. Simple, hearty, and packed with flavor, they’re sure to become a go-to recipe in your kitchen.
