Zucchini Carrot Fritters
The basil chive sauce tastes better the next day,
so it is a good idea to make it ahead of time when possible.
so it is a good idea to make it ahead of time when possible.
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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: 1 1/2 cup sour cream or yogurt ¼ cup mayonnaise 1/2 cup fresh basil ¼ cup fresh chives 2 tsp white wine vinegar 1-2 tsp Summer Herb Garden Savory salt and pepper to taste |
Method:
Sauce:
Finely chop basil and chives. Mix all ingredients in a bowl until well blended. Store in fridge until ready to serve.
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, Summer Herb Garden Savory, 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 paper towel if there is any excess oil.
Serve with chilled basil chive sauce. Great with a splash of hot sauce as well.
Works as a main course as well as a side dish.
Sauce:
Finely chop basil and chives. Mix all ingredients in a bowl until well blended. Store in fridge until ready to serve.
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, Summer Herb Garden Savory, 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 paper towel if there is any excess oil.
Serve with chilled basil chive sauce. Great with a splash of hot sauce as well.
Works as a main course as well as a side dish.