The key to a good zucchini fritter is being able to reduce the amount of water in the zucchini as much as possible. The smaller zucchini are also much sweeter.
This is a gluten free recipe.
Ingredients
2 Small Zucchinis, Grated (2 Cups)
1 Carrot, Grated
1 Clove Garlic, Finely Chopped
1/2 Cup Quinoa Flour
2 Tablespoons Dill, Chopped
1/4 Teaspoons Ground Cumin
2 Eggs, Well Beaten
Salt and Pepper
Directions
Grate the zucchini and sprinkle through a little salt. Place the zucchini into a colander and drain for 20 minutes.
Place the zucchini into a tough handy towel, bring up the corners to seal and squeeze out as much of the liquid as possible. This takes a very strong handy towel so start with a small amount of zucchini first, in case you lose it.
Mix the zucchini with the carrot, garlic, flour, dill, cumin and eggs. Season with salt and pepper and stir to combine.
Heat oil in a frying pan over medium heat, drop 2 teaspoons of batter into the oil and flatten slightly to make a round shape.
Cook for two minutes on either side or until golden brown. Drain on a paper towel and serve piping hot with a sprinkling of dill and a squeeze of lemon.
