Carrot and Zucchini Herb Fritters

Carrot and Zucchini Herb Fritters

Posted by Sacha Alagich on

We not only find inspiration in tropical places and exotic locations but sometimes when searching for something delicious to eat. We see the oranges in carrots and the greens in zucchinis, spring onion and lovely herbs that ties in with some of the colour palette we use in our collections. Here's one of our favourites recipes by Swoon Food on our blog

There are times when you are looking for a healthy and nutritious meal, these fritters with their crispy little edges are amazing!!

Carrot and Zucchini Herb Fritters

Makes: 20 fritters  Serves: 2-3
Prep time: 30 minutes  Cook time: 20 minutes

3 carrots 
2 zucchini 
2 spring onion
1 handful Italian parsley
1 handful fresh basil leaves
1 handful fresh mint leaves
1 fresh red chilli (optional)
3 Tbsp ground almonds
Himalayan pink salt and pepper to taste
2 to 3 eggs

Coconut oil for cooking

Grate the carrots and zucchini and place into a large mixing bowl. Chop the spring onions into small rounds and add to the bowl. Roughly chop the herbs and add to the bowl. If using the chilli finely chop and add to the mixture. Add the ground almonds and season with salt and pepper. Stir the mixture until evenly combined.

In a small bowl lightly beat the eggs with a fork or whisk. If your eggs are small and your mix looks dry use 3. Pour into the mixture and stir well to ensure the egg is evenly distributed.

Heat a fry pan over medium high heat and add a heaped teaspoon of coconut oil. When hot, add spoonfuls of fritter mixture and shape into round fritter shapes. Fry until you can see the edges turning a golden brown then flip and cook the other side. Fritters are ready when they turn a nice golden colour.

Pile the cooked fritters onto a plate (keep warm in a low oven if you’re making these in cold temperatures) and continue to cook the rest of the mixture, adding coconut oil as needed. When ready, serve the fritters warm sprinkled with chopped spring onions or herbs.



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