Vegetable Fritters

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Carrots

  Raw

  2 cup chopped or 256g

• Garlic

  Raw

  2 cloves, minced or 6g

• Rice flour

  White

  ⅔ cup or 105g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ cup, chopped or 33g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. (source: https://www.justataste.com/quick-and-crispy-vegetable-fritters-recipe/)
2. Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
3. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
4. Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
5. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.