Carrot Zucchini Fritters

You'll love these low carb + gluten free Carrot Zucchini Fritters! It's a fun twist on your traditional potato pancake latkes! You'll love them!!

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Step 1

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

Step 2

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

Step 3

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

Step 4

Add the squeezed zucchini to the bowl.

Step 5

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

Step 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.

Step 7

Heat cooking oil over medium-high heat.

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

Continue this process until the batter is finished!

Step 13

Serve with applesauce and sour cream.

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