Zucchini Carrot Fritters

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots
  • 1/4 tsp Garlic powder
  • 1 Zucchini

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Gluten free flour
  • 1/8 tsp Pepper
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

Found on rdeliciouskitchen.com

Description

Ingredients

• 1 zucchini
• 2 carrots
• ½ cup gluten free flour (i used garbanzo bean flour)
• ½ tsp baking powder
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 egg
• 2 tbsp canola oil

Directions

• Using a box grater, shred the zucchini and carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.
• In a large bowl, combine the gluten free flour, baking powder, garlic powder, salt and pepper with the zucchini and carrots. Toss to coat.
• In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.
• In a large skillet, add canola over and heat over high-medium heat, drop about a ¼ cup scoop of the mixture into the pan. Slightly flatten to create a 2 inch cake. Cook until lightly brown and then flip and cook until both sides are evenly browned.