My best recipes mostly turn out to be the ones I throw together last minute and without much preparation. I love creating simple and delicious meals that anyone can re-create.
This one is a weeknight favorite in the summer when carrots and zucchini are vibrant and abundant.
Enjoy these fritters on their own (they are filling) or with a side salad or vegetables.
2 medium-large carrots, shredded (by hand or in a food processor)
2 zucchinis (or 1 zucchini and 1 summer squash), shredded
1/4 cup chopped cilantro
1/2 cup oat or almond flour
2 eggs, whisked together in a small bowl
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
Pinch of red chili flakes
To cook fritters:
2+ Tablespoons unrefined coconut oil
- Place shredded vegetables over a paper towel for a moment and pat down some of their water. Transfer to a large bowl and add remaining ingredients, except coconut oil. Mix until all ingredients are well combined. Note: make sure to lightly whisk eggs in a separate bowl first.
- With your hands, form patties with mixture. Heat coconut oil in a pan over medium heat. Add patties and cook on first side until lightly browned (30 sec-2 min depending on heat and pan). Flip and cook on the other side until browned as well. Continue until all mixture is used up. Note: You may need to add more coconut oil throughout cooking so patties don't stick to the pan.
- Serve fritters with your favorite dressing or sauce. I love topping them with pesto (You can find some great pesto dressings/sauces in my summer Ebook).
Makes ~6 large fritters