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
1 egg

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.


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