Zucchini and Carrot Fritters

I was doing food prep over the weekend and it involved grating zucchini and carrots for two recipes on the meal plan, pasta fagioli and zucchini carrot muffins. I had some grated veg leftover so I decided to whip them up into fritters. Its been a long while since I’ve made fritters. I always think of them as being a lot of work but preparing them yesterday reminded me just how easy and quick they are. Really the longest part is grating everything, and seeing that I was already doing that, it went pretty fast. I made these into a savoury batch, but I bet they would work with cinnamon too, as a sweeter version. They were really well received by everyone, I’ll be honest, I was quite surprised. I will definitely be making these again, didn’t take much to throw a few things in a bowl and stir, really simple and fast to whip up.

Zucchini and Carrot Fritter

Makes 10 fritters

Wet ingredients:

2 cups zucchini and carrot, grated

1 egg

2tbsp oil, for cooking

Dry ingredients:

1/2 cup whole wheat flour

1 tsp garlic powder

2 tbsp Parmesan cheese, grated

Salt and Pepper to taste

Directions:

• Preheat oven to 350 degrees and line baking sheet with parchment

• Combine grated zucchini and carrot into a bowl, add egg and mix well. Reserve oil for cooking.

• Gradually sprinkle in flour while mixing, add garlic powder, parmesan and seasonings.

• Heat oil on medium heat, once oil is hot, portion out approximately 1/4 cup of the batter and place into the pan, cook 2-4 minutes on each side or until golden brown.

• Remove from pan and onto plate lined with paper towels. Transfer to baking sheet. Once all fritters have been pan fried, bake for an additional 10 minutes at 350 degrees to ensure they are cooked all the way through.

• Delish dipped in marinara sauce or drizzled with tahini