Quick and Crispy Vegetable Fritters

• Produce

  • 2 Cupsshredded carrots
  • 2 Cupsshredded zucchini
  • 2 cloves Garlic

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2/3 Cupall-purpose flour

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 Sour cream or yogurt

• Other

  • 1/3 Cupsliced scallions (green and white parts

Found on justataste.com

Description

Directions

• Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined. Line a plate with paper towels. Place a large sauté pan over medium-high heat and liberally coat the bottom with vegetable oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the fritters immediately topped with sour cream or yogurt.