Updated: Aug 7, 2019
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Ingredients (2 serves):
1 cup grated zucchini
1 cup grated carrot
1 clove garlic, minced
1/3 cup buckwheat/ rice or almond flour
1 large egg, lightly beaten
2 Tablespoons olive oil
1/3 cup sliced scallions (green and white parts)
For Serving: beetroot hummus, green dressing
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. 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.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Scoop 3 tbsps of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook the fritters for 2-3 minutes then flip and cook the same time.
Transfer the fritters to the paper towel-lined plate, season them with salt and serve with beetroot hummus, green dressing and a large plate full of salad.
** For males or physically active females, add an additional two poached eggs.