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Delicious zucchini and carrot fritters

April 14, 2017

This is a healthy, gluten free, vegetarian and vegan friendly recipe for zucchini and carrot fritters. I have included both the normal method and my thermomix cooking method for those who have a thermomix as it's really easy to do it in there as well.

These fritters are amazing served with poached eggs and siracha sauce/fresh lime squeezed over the top, and they go with any other chicken or meat dish really. So versatile and healthy. They are great for meal prepping ahead of time as well.

Normal method:

*Serves 4

Ingredients:
2 Zucchinis, grated
2 Carrots, grated
1 clove garlic
4 stalks shallots, finely chopped
1 cup almond flour
2 eggs
1 teaspoon cumin
1 teaspoon paprika
Salt and fresh ground black pepper to taste
½ fresh lime
Fresh coriander
Sriracha sauce

Instructions: 

Place grated zucchini in a cheese cloth or muslin cloth and squeeze dry. You want to try to get all the liquid out. You can save this healthy liquid for green smoothies/juices.

Once squeezed place back in bowl and add carrot, beaten eggs, shallots, almond flour, cumin, paprika, salt and freshly ground black pepper and mix well.

Heat 1 tablespoon of olive oil over medium heat, add 1/4 cup of the mixture and fry until golden brown each side, which will take about 3 minutes per side. Repeat until mixture is all used up.

To serve, squeeze some lime over the top, drizzle some Sriracha sauce over & garnish with coriander. 

Nutritional info (per serving)
Calories 80.8
Carbs: 4g
Protein 6 g
Fat: 4.5g

Themomix method:

*Serves 4

Ingredients:
2 Zucchinis
2 Carrots
1 clove garlic
4 stalks shallots
1 cup blanced almond (or sub with almond flour if you have)
2 eggs
1 teaspoon cumin
1 teaspoon paprika
Salt and fresh ground black pepper to taste
½ fresh lime
Fresh coriander
Sriracha sauce

Instructions:

Place almonds in the TM bowl and grind for 10 seconds, speed 9. Place into a bowl. Add garlic, carrot and shallots and chop speed 6, 4 seconds and place into the bowl with the almond meal.

Add zucchini into TM bowl and chop speed 5, 3 seconds.  Place zucchini in a muslin cloth and squeeze out as much of the juice as you can. You can save this healthy juice for green smoothies.

Place everything back in the TM bowl (except the lime, siracha sauce and fresh coriander) with eggs, salt and pepper and mix for 20 seconds on speed 3.

Heat 1 tablespoon of coconut oil over medium heat, add 1/4 cup of the mixture and fry until golden brown each side, which will take about 3 minutes per side. Repeat until mixture is all used up.

To serve, squeeze some lime over the top, drizzle some Sriracha sauce over & garnish with coriander.

Nutritional info (per serving)
Calories 80.8
Carbs: 4g
Protein 6 g
Fat: 4.5g

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