Carrot and Zucchini Fritters

Ingredients

1 Medium Zucchini, grated  

1 Carrot, grated

1 Egg

½ cup Parmesan Cheese

¼ cup Flour 

1 tsp Garlic Powder 

A pinch of Salt and Pepper 

1 tbsp of Olive Oil 

30g of Greek Yoghurt 

 

Procedure

1. Grate the zucchini and place it in a kitchen towel. Using your hands, squeeze out all the moisture from the zucchini. Place the zucchini in a mixing bowl.

2. Grate the carrot next and add to the bowl. Add the egg, flour, parmesan cheese, garlic powder, salt and pepper. Then using a spoon, mix until well combined.

3. Heat 1 tbsp of EVOO in a pan, and scoop about ¼ cup of the fritter batter into the pan, and glatten gently using the back of the spoon to form a round shape. Cook for 2-3 minutes until browned, then flip and cook the other side for 2 minutes. 

4. Cook the remaining fritters and serve with greek yoghurt. 

5. Store in a container in the fridge or freezer. 

 

Brand Recommendations

Olive Oil - Cobram Estate 

 

Prep Time

Prep | 10 mins

Cook | 10 mins

Serves | 4

Nutrition Info (Per Serve)

Energy: 745 kJ (178 cal)

Carbs: 12g | Protein: 8g | Fat: 11g | Fibre: 2g