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Zucchini and Carrot Fritters

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 2 medium zucchinis Blade D, noodles well chopped
  • 1 large carrot peeled, Blade D, noodles well chopped
  • 1 medium onion finely chopped
  • 2 eggs
  • ¾ cup tapioca flour and more as needed
  • 3/4 teaspoon baking powder
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 2 tablespoons olive oil
  • zest of 1 lemon
  • 1 tablespoon basil sliced

Instructions

  • In a large bowl, add the zucchinis, carrot, onion, eggs, tapioca flour, baking powder, and garlic powder. Season with salt and pepper and mix together well.
  • Heat a large nonstick skillet over medium heat. Drizzle enough olive oil int to the hot skillet to coat the bottom. Working in batches, scoop the batter into the skillet, ¼ cup per fritter, flattening it with the back of the measuring cup. Cook until golden brown on the bottom, 4 to 5 minutes. Flip the fritters over and cook until the second side is golden brown, 2 to 3 minutes. Transfer to a plate and immediately grate the lemon zest over them. Sprinkle with the sliced basil. Wipe the skillet clean and repeat with the remaining batter and garnishes. Serve warm.