Zucchini Carrot Veggie Fritters

Zucchini Carrot Veggie Fritters

These Zucchini Carrot Veggie Fritters are a version of Latke Potato pancakes. Known by different name like Ukrainian deruny or Irish boxties are shallow-fried pancakes of grated or ground potato mixture, matzo meal or flour and a binding ingredient such as egg.

They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as mango chutney curry coconut yogurt), or they may be served plain. Some variations may be made with sweet potatoes or plantain. here I used cold smoked tuna with fried capers as an appetizer.
Fritter Ingredients
1 small organic zucchini
1 small organic carrot
1 small yukon gold potato
1 large clove of Russian garlic mince grated
1 shallot mince grated
¼ Cup fresh basil;
¼ cup fresh oregano.
1 tablespoon grated lemon zest
2 organic eggs
¼ cup all purpose flour
¼ teaspoon Onion powder
1 teaspoon kosher salt or to taste
¼ teaspoon of fresh ground pepper
Topping Avocado Yogurt
1/4cup finely chopped fresh dill
1 small avocado mashed
1 1/4 cup whole yogurt.
Mix together in a bowl and keep chilled.
Instructions
Using a box grater, grate zucchini carrot and potato.
Place the grated veggies into a colander set in the sink and toss with 1/2 teaspoons salt.
Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove any moisture.
Place mixture in a large bowl and gently mix in the egg, garlic, shallot, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine.
Slowly add flour, stirring so no lumps form.
Heat 2/3 tablespoons coconut oil or vegetable oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Spoon in about 2 tablespoon of the mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
If you want more different veggies try adding a ½ cup of finely chopped kale or spinach or beet tops!