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Hello lovelies, it’s time for a savory and easy meal. And here comes my carrot zucchini fritters into play. They are super delicious and fast in the making. The perfect 30 minute recipe! Yay.
Zucchini Fritters
380g zucchinis, coarsely shredded
300g carrots, coarsely shredded
100 g ricotta cheese
1 spring onion, finely sliced
2 cloves of garlic, finely chopped
20 g chickpea flour
50 g plain flour
2 brown eggs, vegan option: 2 tbsp corn starch
sea-salt
Black pepper from the mill
Put zucchini, into a piece of muslin and squeeze out as much water as possible. Fry garlic in a pan.
In a bowl combine zucchini, carrot, spring onion, garlic, ricotta, eggs, chickpea flour, plain flour, salt and pepper.
Heat sunflower oil / olive oil in a pan and pour 2 tablespoons of the batter into the pan, shape it round and fry over medium heat on both side until golden brown. 10 minutes.
Serve with salad.
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Zucchini Fritters
Ingredients
- 380 g zucchinis coarsely shredded
- 300 g carrots coarsely shredded
- 100 g ricotta cheese
- 1 spring onion finely sliced
- 2 cloves of garlic finely chopped
- 20 g chickpea flour
- 50 g plain flour
- 2 brown eggs vegan option: 2 tbsp corn starch
- sea-salt
- Black pepper from the mill
Instructions
- Put zucchini, into a piece of muslin and squeeze out as much water as possible. Fry garlic in a pan.
- In a bowl combine zucchini, carrot, spring onion, garlic, ricotta, eggs, chickpea flour, plain flour, salt and pepper.
- Heat sunflower oil / olive oil in a pan and pour 2 tablespoons of the batter into the pan, shape it round and fry over medium heat on both side until golden brown. 10 minutes.
- Serve with salad.
Enjoy it and use this delicious dip–> Avocado Sauce
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2 comments
These fritters sound so tasty, Kathrin! I love how colorful they are – perfect for spring!
Nisha thank you so much.
Yes it´s perfect for spring.
Love Kathrin