Zucchini Carrot Fritters

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Carrots

  Raw

  2 medium or 122g

• Chickpea flour

  (besan)

  ½ cup or 46g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. *This recipe is Gluten-Free!* Using a box grater, shred the zucchini and carrots.
2. In paper towels or a dish rag, gently ring out the zucchini and carrots to release excess moisture.
3. In a large bowl, combine the gluten free flour and baking powder 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.
4. 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.