Zucchini Carrot Fritters Recipe By Tasty Food

CARROT ZUCCHINI FRITTERS

Steps:

• In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

BAKED ZUCCHINI CARROT FRITTERS

Steps:

• Mix zucchini and 1/2 tsp salt.
• Let it sit 15 minutes, drain.
• Preheat oven to 350°F.
• Spray a 13x9-inch baking pan with cooking spray.
• Heat butter in a saute pan.
• Add carrots,onions and garlic, saute 10 minutes, remove from heat.
• Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
• Spread in greased pan and bake 25 minutes.
• Remove and brush top with oil.
• Place under broiler and cook until lightly browned.
• Cut into squares or use a cookie cutter to cut into rounds.
• Serve with extra butter.

CARROT & ZUCCHINI FRITTERS TASTE OF HOME STYLE...

Steps:

• In a blender, place 2/3C sour cream, basil, lemon juice, salt & pepper; cover and process until blended.
• Transfer to a small bowl . In another bowl, combine mayo, horseradish sauce & remaining sour cream. Cover and refrigerate both sauces.
• Place onion & butter in a microwave safe dish . Cover; microwave on high until onion is tender. Add egg, zucchinni, and carrot. In a bowl, combine flour, cheese, cornmeal, salt & pepper; stir in vegetable mixture just until combined.
• In skillet, heat 2" of oil to 375 degrees. Drop rounded TBS of batter into oil. Fry for 1-2 minutes until deep golden brown turning once.
• Drain on paper towels.

ZUCCHINI FRITTERS

Steps:

• Salt zucchini and mix, then let drain in a colander for 1 hour. Drain.
• Beat eggs, then add zucchine, herbs, cumin, breadcrumbs, pepper, and feta. Adjust breadcrumbs if not the right consistency to form a patty. Cover bowl and refrigerate for 1 hour.
• Heat 1" of oil in frying pan to 275 degrees.
• Form patties from heaped tablespoon. Dredge in flour.
• When oil is ready, fry in batches until golden brown on each side. Drain on wire rack.