Sep 7 / Sarah Yagmich

Healthy Zucchini Fritters with Carrot Salad

I love simple, healthy, balanced meals and these fritters are great to make for a quick lunch. They are easy to prepare for a meal on the go or can be eaten fresh from the pan.

Here, I serve these with a speedy carrot salad but you can also have them with baked sweet potato chips, chicken or simply some green leaves and avo!

Time: 10 mins
Difficulty: Easy
Serves: 2

Ingredients

Fritters
- 1 Zucchini, grated
- 2 eggs, beaten
- 1/2C cheddar cheese, grated
- 1 tbsp plain flour (or almond meal for GF)
- Spray EVOO
- S&P to taste

Carrot salad
- 1 small carrot, peeled and grated
- 1/2 small cucumber
- Handful of baby spinach/rocket
- Red wine vinegar, EVOO and S&P to taste

Method

Fritters
1. Use kitchen towel or a tea towel to press excess water from the zucchini
2. Combine all ingredients in a bowl. If the mixture is too runny, add more flour/almond meal.
3. Heat spray oil in a frying pan and once hot, add 1-2 heaped spoonfuls of mixture (depending on desired fritter size). Ensure mixture is flattened or it will not cook through.
4. Once the edges are crispy (~3 mins), carefully flip the fritter and continue to cook for 2-3 mins. Note that you might see small bubbles form, which is a sign to flip!

Carrot salad
1. While the fritters are cooking, combine all ingredients together and season as desired.

Serve and enjoy!
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