Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later.
Batch cooking and freezing has been my saving grace with my crazy schedule. My schedule during the week gets pretty hectic since I don’t work regular hours and some nights when I get home super late, the last thing I want to do it cook.
This month’s Recipe ReDux came at the perfect time, since I am using up the last of my summer produce.
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
I love the crispy crunchy outside of fritters. Don’t make the mistake I did when I popped my first batch out of the freezer warmed them in the microwave. Definitely heat them up in the oven, or let them thaw and throw them right back in the pan to warm through to keep that crisp exterior.
To freeze, simply let them cool and place into plastic ziplock bags. If you know you won’t be digging into them for awhile, wrap individually in aluminum foil, then into a ziplock bag.
- 1 zucchini
- 2 carrots
- ½ cup gluten free flour (i used garbanzo bean flour)
- ½ tsp baking powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 egg
- 2 tbsp canola oil
- 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, baking powder, garlic powder, salt and pepper 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.
I love this Recipe ReDux community, because now I have even more recipes that I can make and freeze for my crazy work weeks. Check out what others make for this month’s challenge!