Carrot, Zucchini Chickpea Fritters

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Preparation time
30 mins
Cooking time
20 mins
Difficulty
Medium
Serves
4 people
Meal course
Supper
Posted by
Posted on
1.00 tbsp
Sour Cream
1.00 tbsp
unsweetened applesauce
2.00 tbsp
Cooking oil
1.00 tsp
Dill
1.00 tsp
sea salt
1.00 tsp
black pepper
1.00 nos
Chopped onions
2.00 medium
Carrots
2.00 medium
Zucchini
Carrot, Zucchini Chickpea Fritters

In this busy lifestyle and unhealthy food habits, many of us are very conscious about health and about healthy food. I have been reading many articles and blogs about how can we take care of our food in a short time with tasty twists.

Today I have come up with the healthiest and the delicious recipe which I am sure you will love to try at home.

INGREDIENTS

·         2 medium zucchini, grated

·         2 medium carrots, grated

·         1/2 sweet onion, finely chopped

·         2 eggs

·         1/4 teaspoon black pepper

·         1/4 teaspoon sea salt

·         1 teaspoon dill, chopped

·         2 tablespoons cooking oil

·         unsweetened applesauce

·         sour cream


INSTRUCTIONS

1.     Using the grating attachment to your food processor, grate your carrots.

2.     Add them to a large bowl with the chopped onion, dill, salt, pepper, and eggs.

3.     Grate the zucchini and squeeze out the excess moisture in a clean, thin dish towel. I used a cheesecloth, but any tea towel should work!

4.     Add the squeezed zucchini to the bowl.

5.     Mix everything together and let it sit for about 20 minutes in the fridge before you cook it.

6.     Once the mixture is done resting, there will be water/egg that gathers at the bottom. You can just avoid that and drain it through your fingers as you scoop your mounds.

7.     Heat cooking oil over medium-high heat.

8.     Place three loose half-handfuls in the oil. Keep them as little mounds for about 2 minutes.

9.     Then, using the back of your spatula, press them down gently into a more pancake shape. Cook for about another 3 minutes.

10.    Then, flip the pancake and cook the other side for 3-5 minutes. If they’re cooking too quickly, turn the heat down.

11.    Remove from the pan and place them on a plate lined with a paper towel.

12.    Continue this process until the batter is finished!

13.    Serve with applesauce and sour cream.

 

 

 

 

 

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  1. 5. Mix everything together and let it sit for about 20 minutes in the fridge before you cook it.
  2. Grate the zucchini and squeeze out the excess moisture in a clean, thin dish towel. I used a cheesecloth, but any tea towel should work!

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