Ingredients

1x2x3x

• ▢2 cups shredded zucchini

• ▢2 cups shredded carrots

• ▢2 cloves garlic, minced

• ▢2/3 cup all-purpose flour

• ▢2 large eggs, lightly beaten

• ▢1/3 cup sliced scallions (green and white parts)

• ▢2 Tablespoons olive oil

• ▢Sour cream or yogurt, for serving

Instructions

• 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, ¼ teaspoon salt and ⅛ 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. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

• 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 the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

• Serve the fritters immediately topped with sour cream or yogurt.

Nutrition

Calories: 70kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 28mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3673IU, Vitamin C: 6mg, Calcium: 18mg, Iron: 1mg

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Share it with the world! Mention @justataste or tag #justatasterecipes!

 

[Defiant540]

why no download grrrr grrr!

 

[Babybird]

Ingredients

1x2x3x

• ▢2 cups shredded zucchini

• ▢2 cups shredded carrots

• ▢2 cloves garlic, minced

• ▢2/3 cup all-purpose flour

• ▢2 large eggs, lightly beaten

• ▢1/3 cup sliced scallions (green and white parts)

• ▢2 Tablespoons olive oil

• ▢Sour cream or yogurt, for serving

Instructions

• 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, ¼ teaspoon salt and ⅛ 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. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

• 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 the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

• Serve the fritters immediately topped with sour cream or yogurt.

Nutrition

Calories: 70kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 28mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3673IU, Vitamin C: 6mg, Calcium: 18mg, Iron: 1mg

SHOUTOUT

DID YOU TRY THIS RECIPE?

Share it with the world! Mention @justataste or tag #justatasterecipes!View attachment 30101View attachment 30102

Try it really nice and you can use any vegetables that's there.....or just follow this, really easy, I dip it in yogurt.