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Zucchini and carrot fritters

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains gluten, egg. Dairy free. Vegetarian.
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zucchini carrot fritters in plate with dip
g V Vegetarian SF Soy free NF Nut free FS Fish and shellfish free DF Dairy free Snack
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Heat a flat grill or pan to medium heat.
  2. Squeeze the extra liquid out of the zucchini put into a bowl with the carrot, spring onion parsley and garlic, mix well.
  3. Add the flour, mix well again, then add the beaten eggs and the pepper.
  4. Heat some of the oil in the hot pan or on the grill, small amounts at a time. Form the mixture into fritters, cook them on the grill or in the pan. Cook for 5-7 minutes on one side then turn and cook until golden brown on the other side. Use hot or cold.

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