Paleo Zucchini Carrot Fritters

Diets

Vegetarian
Gluten free
Paleo

Ingredients

Produce
- 2 cups Carrots
- 1/2 cup Scallions
- 2 cups Zucchini

Refrigerated
- 3 Eggs, large

Baking & Spices
- 2/3 cup Almond flour
- 1 Sea salt + black pepper, Fine

Oils & Vinegars
- 1 Avocado oil or coconut oil

Time
Prepare: 15M
Cook: 15M
Total: 30M

Found on iheartumami.com

Description

Delicious Paleo Zucchini Carrot Fritters topped with Paleo Sour Cream ! This is a perfect yummy dish to help you eat more veggies. See Paleo Sour Cream recipe below this recipe post.

This Paleo Sour Cream will go perfectly with my Zucchini Carrot Fritters. Refrigerate canned coconut milk in the fridge a night before using. You can also use this paleo sour cream as dipping sauce for grilled chicken, chicken fingers, and many many more !

Directions

Shred/grate zucchini and carrots. Sprinkle lightly with salt. Set aside for 10 mins.
Use a cheese cloth or hand to squeeze out the liquid as much as you can.
Add eggs, almond flour, scallions, sea salt and black pepper. Stir the mixture until it’s combined.
Scoop the mixture (about 3 tbsp per fritter) into the pan. Gently press them into round shape. Cook until they are golden brown. Transfer the fritters to a large plate lined with paper towel.
Serve them with Paleo sour cream (see recipe listed below) and sprinkle with scallions.
Chill the coconut milk can in the fridge overnight until it thickens.
Pour off the thin liquid and scrape out only the thick/top part of coconut cream.
Add lemon juice, apple cider vinegar, and sea salt to taste. Whisk until smooth and serve.