Zucchini and Carrot Fritters
Recipe with a lot of flavors that can help you eat more vegetables. With or without the dipping sauces, the crispy fritters are tasty and fun to eat.
Ingredients
- 2 Cups Grated Zucchini
- 2 Cups Grated Carrot
- ¼ Cups Vegan Parmesan Cheese grated
- ½ Cups Sliced Green Onion
- ¼ tsp Ground Black Pepper fresh
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 2 tbsp Almond Flour
- 1 Egg White
- Olive Oil extra virgin
Instructions
- In a colander over the sink, grate the zucchini and carrots. Toss with salt and set aside for 10 minutes, tossing every now and then. Expel liquid through colander by pressing down on the veggie with your hands.
- Place veggie on multiple layers of paper towels, then cover with another layer of paper towels. To remove as much moisture as possible, press and squeeze.
- Combine zucchini and rest ingredients in a mixing bowl. Toss everything together.
- Preheat a large nonstick skillet over high heat, add 1/2 tbsp extra virgin olive oil. Drop 2-tablespoons of batter into pan and lightly spread/flatten. Cook for 2-3 minutes on one side until golden brown and crisp, then flip. Cook until golden brown, then transfer to a wire rack to cool on a paper towel.
- Serve with Dill Dipping Sauce, recipe here ✒ https://bit.ly/3o7lBZW