Servings: 3 servings
Calories:
Ingredients
Zucchini and Carrot Fritters
- 1 cup zucchini , shredded
- 1 medium carrot , shredded
- 1 cup chickpea flour
- 3-4 tbsp water
- 1 tsp smoke paprika
- 1 tsp Italian seasonings
- 1 tsp garlic powder
- ½ tsp onion powder
- ⅓ cup avocado oil
- 1 tsp nutritional yeast
- salt and black pepper , to taste
- Cayenne pepper ( optional)
Vegan Mayo
- ½ cup neutral oil*
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 tsp apple cider vinegar
- 1 tsp brown spicy mustard
- pinch of salt
- dash of garlic powder
Instructions
Zucchini and Carrot Fritters
- Shred zucchini and squeeze out excess moisture with your hands or use a dish towel to squeeze out the excess zucchini water.
- In a bowl add chickpea flour, smoked paprika, Italian seasonings, nutritional yeast, garlic powder, onion powder, salt and black pepper. Mix dry ingredients then add zucchini, carrots and water and mix. Mix well. If the batter seems to dry, add a little more water. If it appears too wet, add more flour.
- Heat avocado oil in a large cast iron skillet over medium-high heat. Use a 1/4 cup measuring cup to spoon out the batter and carefully place in the frying pan. Lightly press down each mound with a spatula until flat. Fry for about 2-3 minutes per side or until golden brown and crisp. Serve with vegan mayo or dipping sauce of choice.
Vegan Mayo
- Add the aquafaba, vinegar, garlic powder, salt, and mustard into a jar. With an immersion blender, blend to combine all ingredients. You can use a high-speed blender, and blend on low to medium speed.
- Blend until it thickens into a white, creamy mayo.
- Last in the fridge for up to 2 weeks.
Notes
*Neutral oils: canota, avocado oil, grapeseed oil, canola oil, sunflower oil, safflower oil, “light” olive oil, or blended oil (a mix of olive and vegetable oils). I used extra virgin olive oil.
Tried this recipe?Let us know how it was!