Zucchini Carrot Fritters

I saw a post on Pinterest the other day for zucchini fritters and I just hadn’t been able to get them out of my head. Unfortunately, the recipes that I could find weren’t as healthy as I’d like or seemed to have an ingredient or two that I wasn’t sure of. Today, I pulled out my food processor to prep for some food I’m making this week. While I was getting everything ready, a recipe was born. I gave it a try and I’m so glad that I did… they turned out amazing! My son and my husband gobbled them up, not to mention the many that I ate, too. Of course, I must share so here it is:

Ingredients:

  • 1 cup shredded zucchini
  • ½ cup shredded carrots
  • 1 finely chopped shallot
  • ½ cup shredded cheese
  • 1 tsp salt
  • ½ tsp basil
  • 1 tsp paprika
  • 2 eggs
  • 1 cup chopped oatmeal or oatmeal flour
  • 3+ tablespoons oil

Directions:

Combine all the ingredients besides the oatmeal and mix together. Then mix in the oatmeal. Let the mixture sit for about 10 minutes or so to let the oatmeal soak up some of the liquid (you can use this time to clean up any mess you’ve made).

Heat the oil on medium-medium/high heat in a skillet. Drop a spoonful of the mix into the oil. Cook 3-4 minutes each side.

Place the fritters on a paper towel on a plate so that the excess oil will drain.

Makes 12 fritters (about 3″ diameter)

 

Notes:

We served them with sour cream.

I used the food processor to prep everything and it went really quickly.

I used the Quattro Formagio blend (Parmesan, Asiago, Fontina & Provolone) from Trader Joe’s, but I’m confident that any flavorful cheese blend would work.

You can use regular flour but try it first with just 1 egg because oatmeal flour usually absorbs more liquid.

You could easily substitute the shallot for a couple of green onions and a small clove of garlic, or if onions are an issue for you or someone you are cooking for, you could leave them out. If you leave them out, I’d add in either a small clove of garlic or garlic powder, though.

 

Posted in Recipes

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