Inspired by: Kelly S
Serves: 8-12 fritters
MAKE IT HAPPEN:
2 cups shredded zucchini
2 cups shredded carrots
½ cup gluten free flour
½ tsp baking powder
2 large eggs lightly beaten
2 tbsp canola oil
¼ tsp salt
⅛ tsp pepper
2 cloves garlic minced
Minced garlic (optional)
¼ graded Parmesan ( optional)
For toppings - (optional) Greek yogurt, lemon juice, salt, pepper and chopped chives.
Using a box grater, shred the zucchini and carrots. Using your hands (or dish towel), squeeze out as much liquid from the zucchini as possible. Transfer the zucchini and carrots to a large bowl.
Add the gluten free flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper, (garlic & parmesan) to the bowl, stirring until the mixture is combined.
Line a plate with paper towels.
In a large skillet, add canola and heat over high-medium heat, drop about 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook until lightly brown (about 2-3 min a side) and then flip and cook until both sides are evenly browned.
Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the zucchini fritters topped with yogurt dip topping (optional) and sliced scallions.
-Serve with sausage and eggs, or with a dinner entree such as roast chicken.
-These freeze well. Simply let cool and place in a plastic bag in the freezer.
-How much moisture you remove from the vegetables will make or break your fritters. Take the time to draw out as much moisture as you possibly can.