I started getting produce boxes from Misfits Market, and ended up with a ton of zucchini. I normally wouldn’t mind, but when you’re the only person in your house that eats something that you have an abundance of, you try to make the rest of your family like it so it doesn’t go to waste.
That’s what I came across this recipe from I Heart Umami for Zucchini Carrot fritters and that changed the minds of everyone else in the house! I also conveniently had scallions, thanks to my Misfits Market box, and they add great flavor to this recipe.
If you haven’t heard of Misfit Market, it is worth checking out to see if it’s in your area. It’s a produce box filled with 100% organic produce that was too “ugly” to go on store shelves. Everything is still fresh and delicious, just may not be as pretty as store bought fruits or veggies. A lot of the product comes straight from the farm, which I love. If you use my referral link, you will sage 25% on your first box!
Now onto the recipe…
2 cups shredded zucchini
2 cups shredded carrots
⅔ cup organic almond flour
3 eggs
½ cup sliced scallions
Avocado oil
Salt and Pepper
1. Shred the carrots and zucchini. I used my food processor to cut the time in half.
2. Remove water from the zucchini. You can use a cheesecloth or paper towel and squeeze all of the water and moisture from the zucchini as best as you can.
3. Combine all of the ingredients except for the oil.
4. Add oil to a cast iron skillet and heat skillet on medium heat.
5. Spoon the mixture into the pan to make small pancakes. Cook until the bottom side becomes golden and flip.
6. Remove cooked fritters from pan and place on a paper towel lined dish to soak up any excess oil.
7. Enjoy!
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