Cherilyn's Fresh Zucchini & Carrot Fritters
I'm not big on zucchini but these are so tasty! I have officially been converted!1 medium zucchini,grated
2 large carrots, peeled and grated
1 tsp salt
6 green onions, sliced
3 eggs, beaten
1/4 fresh dill, chopped
2 Tbsp fresh tarragon, chopped
2 Tbsp fresh parsley, chopped
1/2 cup almond flour
salt & black pepper to taste
3 Tbsp butter, melted
3 Tbsp olive oil
3 Tbsp butter, melted
3 Tbsp olive oil
Toss zucchini and carrot with salt and
let set in colander 30 minutes, then squeeze to remove excess moisture. Roll veggies in a cloth to dry.
Combine the grated veggies, onions, eggs,
and chopped herbs in a mixing bowl. Mix well then add the flour, baking powder
and pepper. Stir well.
Combine the butter and oil. Heat a 12
inch skillet over medium-high heat. Add 2 tablespoons of the butter mixture to
pan and coat evenly.
Add 1/4 cup of the zucchini batter,
flattening the fritters with a spatula. cook for 2-3 minutes per side, or until
browned and cooked through.
Remove fritters from pan and set on
paper towels for a minute.
Wipe excess butter from skillet then
repeat the process to make 8 fritters. Serve immediately.
For each fritter:
135 Calories
4.5 Net Carbs
10.5 Fats
4.5 Proteins
2.5 Fiber
2.5 Fiber
