Veggie Fritters

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can lighten the fritters.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but vegetable oil is more cost-effective.

Shred one zucchini and then shred another zucchini using a food processor or hand shredder.

Place the shredded zucchini in a colander and sprinkle with about 1 teaspoon of salt to draw out moisture. Let it sit for about 10 minutes.

Shred 2 cups of carrots, using a food processor and without cleaning it from the zucchini.

After 10 minutes, squeeze excess water from the zucchini and add it to the shredded carrots.

Mix the zucchini and carrots together in a bowl.

Add 2 whole eggs to the mixture and break them up to combine.

Add 1/2 cup of green onions, 1 teaspoon of minced garlic, 1/4 teaspoon of white pepper, and 1/4 teaspoon of salt to the bowl.

Add 2/3 cup of flour to bind the mixture together and combine until it forms a blob.

Heat a griddle to 375°F and grease it with 2 tablespoons of olive oil.

Measure out a quarter cup of the mixture and place it on the griddle, flattening it slightly.

Cook the fritters for about 2 minutes on each side until crispy and golden brown.

Check the color of the fritters; they should be a bright green and yellow when ready to flip.

Once cooked, place the fritters on a paper towel-lined plate to absorb excess grease.

Serve the fritters plain or with sour cream or ranch dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens