Zucchini and Carrot Fritters
How To Make Zucchini and Carrot Fritters? When people get over the horror that I don’t start my day with a bowl of Crapflakes, they are always interested in what I eat for brekky. “Like, so, do you just eat bacon and eggs, like, every day?” While that sounds delicious, even I need a breather from that piggy goodness. Team these with some smoked salmon and avo like a posh mofo.
Shred the zucchini in your food processor (or grate it, then give yourself an uppercut for not making your life better by buying a food processor).
Put the zucchini in a piece of muslin/cheesecloth or a clean tea towel. Sprinkle on a pinch of sea salt and leave for 10 minutes.
Peel and shred the carrot, slice the onion, and chop the dill.
Wrap the zucchini up in the cloth and squeeze out as much liquid as you can. Mix the zucchini and all other ingredients except the oil in a big bowl.
Heat a large frying pan over a low to medium heat. Pop in a tablespoon of oil for each batch.
Cook for about 3-4 minutes each side until golden.
- 2 zucchini, shredded
- 2 carrots, shredded
- 2 green onions, thinly sliced
- Handful of chopped fresh dill
- 3 eggs, lightly beaten
- 1/2 cup almond meal
- 1/2 cup nutritional yeast
- Sea salt and black pepper to taste
- 3 tablespoons coconut oil