Carrot & Zucchini Fritters

This recipe caught my attention when I was looking for something healthy to finish the leftover vegetables in my fridge. Hmmm, and I did so well trying it. These quick and easy pan-fried fritters are the new favorites on our dinner list. 

Spice-wise, I highly recommend adding garlic powder, or minced garlic cloves for banging flavor, but the rest is all on you. I used basil for the first batch, but I can imagine it with oregano, cumin or even with a good curry spice mix.   

For the firm texture I used almond meal, but you can add regular or panko breadcrumbs as well, depending on what you have in the pantry.

Serve them with refreshing Greek yoghurt or try with hummus.

Ingredients for 6 fritters:

1 small zucchini

1 carrot

Half can chickpea (120 g)

2 eggs

4 tbsp almond meal (or breadcrumbs)

Sea salt & black pepper

1 tsp basil

1 tsp garlic powder

2 tbsp olive oil

Greek yoghurt or hummus

Method:

Drain the chickpeas and dry them with a paper towel. Smash the chickpeas with a fork in a mixing bowl.

Wash and grate the carrot and the zucchini using the bigger hole on the grater. 

Place the grated carrot and the zucchini in a tea towel and squeeze the excess liquid out, then put the vegetables in the mixing bowl together with the smashed chickpeas. 

Add the almond meal or breadcrumbs, the eggs, the basil and the garlic powder, season with salt and black pepper and mix all well together. 

Heat a tablespoon of olive oil in a pan. 

Form flat, round-shaped pieces from the mixture. Fry them for 3-4 minutes each side until golden.

Serve with Greek yoghurt or hummus.