Zucchini Carrot Patties With Bacon Food

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!

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI CHEESE PATTIES

Steps:

• Mix together first 4 ingredients.
• Add beaten eggs, carrot, and onion. Drain off any water accumulated from grated zucchini. Fold in grated zucchini.
• Make small patties and fry in vegetable oil until crispy done.
• If using optional cheddar cheese, immediately sprinkle a small amount on top of each pattie. If desired, microwave for 30 seconds to melt cheese.3-4.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI CARROT PANCAKES

Steps:

• Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
• Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
• Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
• When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
• Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
• For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

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 CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI PATTIES

Steps:

• In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.