Zucchini Carrot Fritters
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WHAT YOU NEED:
FRITTERS: 3 cup shredded zucchini 3 cup shredded carrots 3 eggs 3-4 garlic cloves ¾ cup flour ¼ tsp pepper 1 tsp salt avocado oil Basil Chive Sauce |
METHOD:
FRITTERS:
Shred zucchini and carrots and place in colander. Let sit for 20 minutes.
After 20 minutes, take a handful of zucchini-carrot mix at a time and squeeze out some of the liquid.
Transfer the drained veggies to a large bowl and combine with eggs, flour, minced garlic, salt, and pepper.
Preheat a cast iron pan or other frying pan.
Begin with 2 Tbsp of oil. Place overflowing ¼ cup of fritter mixture in pan and flatten with a spatula.
Cook until golden brown. About 2-4 minutes for each side.
Remove from pan and press with a paper towel if there is any excess oil.
Serve with chilled Basil Chive Sauce. Great with a splash of hot sauce as well.
FRITTERS:
Shred zucchini and carrots and place in colander. Let sit for 20 minutes.
After 20 minutes, take a handful of zucchini-carrot mix at a time and squeeze out some of the liquid.
Transfer the drained veggies to a large bowl and combine with eggs, flour, minced garlic, salt, and pepper.
Preheat a cast iron pan or other frying pan.
Begin with 2 Tbsp of oil. Place overflowing ¼ cup of fritter mixture in pan and flatten with a spatula.
Cook until golden brown. About 2-4 minutes for each side.
Remove from pan and press with a paper towel if there is any excess oil.
Serve with chilled Basil Chive Sauce. Great with a splash of hot sauce as well.