Zucchini and carrots fritters
Enjoy Zucchini and Carrot Fritters—a delightful, nutritious snack with a crispy, golden exterior. Perfect as a side dish or on-the-go treat!
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Servings: 9
Equipment
Food Processor
Large Bowl
Mixing Spoon
Pan
Ingredients
- 2 tablespoons Cooking Oil I used coconut
- 2 medium Carrots grated
- 2 Large Eggs
- 1/2 Sweet Onion finely chopped
- 1 teaspoon Chopped Dill
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Sea Salt
- 2 medium Zucchini grated
For serving:
- Unsweetened Applesauce
- Sour Cream
Instructions
- Start by grating your carrots using the grating attachment on your food processor.
- Place the grated carrots in a large bowl and add chopped onion, dill, salt, pepper, and eggs.
- Grate the zucchini and then squeeze out the excess moisture using a clean, thin dish towel (such as a cheese cloth or tea towel).
- Add the squeezed zucchini to the bowl with the other ingredients.
- Mix everything together and allow it to sit in the fridge for about 20 minutes before cooking.
- Once the mixture has rested, you'll notice water/egg gathering at the bottom. Drain this excess liquid through your fingers as you scoop out mounds.
- Heat cooking oil over medium-high heat in a pan.
- Place three loose half-handfuls of the mixture in the oil, keeping them as little mounds for about 2 minutes.
- Use the back of your spatula to gently press them down into more of a pancake shape. Cook for an additional 3 minutes.
- Flip the pancakes and cook the other side for 3-5 minutes. Adjust the heat if they are cooking too quickly.
- Remove the pancakes from the pan and place them on a plate lined with a paper towel.
- Repeat this process until the batter is finished.
- Serve the pancakes with applesauce and sour cream.
Notes
Grate the zucchini and remove excess moisture by squeezing it with a clean, thin dish towel. I used a cheesecloth, but any tea towel should suffice!