Zucchini Fritters

Zucchini Fritters

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Zucchini Fritters Inspired by: Kelly S Serves: 8-12 fritters MAKE IT HAPPEN: INGREDIENTS 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. DIRECTIONS 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. NOTES -Serve with sausage and eggs, or with a dinner entree such as roast chicken....