Carrot Zucchini fritters
2 large zucchini, shredded
2 medium carrots, shredded
2 green onions, split and diced
4 Tbsp AP flour
1 Tbsp corn starch
2 tsp kosher salt, divided
1/2 tsp pepper
Cooking oil, I like grapeseed
Pre-heat oven to 350°.
Combine zucchini and carrot with 1 teaspoon of kosher salt. Allow to sit 10 minutes to pull liquid off of the vegetables. Use cheese cloth, a clean kitchen towel, or a strainer to remove as much liquid as possible. Twist and press the mixture several times if needed. Discard liquid.
Mix all ingredients in a large bowl.
Spray a non-stick pan or griddle with cooking oil. Add about 1 Tablespoon of oil. Heat pan to 350°.
Scoop 1 Tablespoon of mixture at a time onto the griddle. Use a spoon or spatula to flatten the fritters evenly.
Cook 3 minutes on each side. Transfer all fritters to a rack on top of a cookie sheet. Cook an additional 10-15 minutes, or until cooked through.
Makes 8 medium or 10 small fritters.
Serve with sour cream and lemon juice or other sauce.