Zucchini & Carrot Fritters
Authorkaren@myhealthylife.meCategorySnack, VegetarianDifficultyIntermediateThese fritters are tasty and tick all the boxes for me - protein, veggies and fat portions. It is a very filling snack option or a great meal.
Add chickpeas to a bowl and mash with a fork until they have the consistency of fine breadcrumbs.
Grate the carrot and zucchini. Put the mixture into a light cotton cloth (eg. like a tea towel) and squeeze out as much juice as possible. Put juice aside.
Add the carrot and zucchini to chickpea mixture.
Add in the breadcrumbs. Mix two eggs and pour into the mixture along with the basil, garlic powder and pepper and salt. Stir mixture until it is combined.
Heat a large pan and add avocado oil. Scoop small mounds of the mixture and flatten them into pancakes spacing them at least 2 cm apart in the pan.
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 a paper towel-lined plate and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with Greek yogurt and garnish with coriander or spring onions (optional sweet chilli sauce). Makes approx. 12 good sized fritters.
Note: I put the vegetable juice in the fridge and pour it into shot glasses to enjoy later.
Ingredients
Directions
Add chickpeas to a bowl and mash with a fork until they have the consistency of fine breadcrumbs.
Grate the carrot and zucchini. Put the mixture into a light cotton cloth (eg. like a tea towel) and squeeze out as much juice as possible. Put juice aside.
Add the carrot and zucchini to chickpea mixture.
Add in the breadcrumbs. Mix two eggs and pour into the mixture along with the basil, garlic powder and pepper and salt. Stir mixture until it is combined.
Heat a large pan and add avocado oil. Scoop small mounds of the mixture and flatten them into pancakes spacing them at least 2 cm apart in the pan.
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 a paper towel-lined plate and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with Greek yogurt and garnish with coriander or spring onions (optional sweet chilli sauce). Makes approx. 12 good sized fritters.
Note: I put the vegetable juice in the fridge and pour it into shot glasses to enjoy later.
