Zucchini Carrot Fritters

Zucchini Carrot Fritters

Serves 8

I made my garbanzo bean flour with a scant 1/2 cup dried beans in my Vita Mix which yielded 5/8 cup flour.  Just blend long enough to grind it fine enough.

Ingredients:

1 zucchini

2 carrots   

1/2 cup gluten free flour (I used garbanzo Flour)

1/2 teaspoon baking powder

1 egg

2 tablespoons canola oil

Directions:
Using a box grater, shred the zucchini and carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.

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.

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.

Notes

These zucchini carrot cakes freeze well. Simply let cool and place in a plastic bag in the freezer. To reheat either 1) let thaw and put in a skillet until heated through, or 2) directly from the freezer place on a baking sheet and cook at 350 until heated through.

Author: Julie @ RDelicious Kitchen