Carrot Zucchini Fritters

Name: Carrot Zucchini Fritters
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 9
Ingredients: 2 medium zucchini, grated; 2 medium carrots, grated; 1/2 sweet onion, finely chopped; 2 eggs; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt; 1 teaspoon dill, chopped; 2 tablespoons cooking oil (I used coconut); unsweetened applesauce; sour cream

December 20, 2014 // 2 Comments »

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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!!

Hanukkah is just around the corner, and what kind of food blogger would I be if I didn’t make some latkes?! For those that don’t know the lingo: latkes = potato pancakes. When I first tried latkes, I was a bit uncertain if I’d like them. I like hash browns and I love potatoes, but usually I pair them with ketchup. The sour cream and applesauce threw me off a bit.

One day I built up the courage to give it a whirl, YOLO right?! Whoaaa mama! I was hooked. This unexpected combo was my own personal Hanukkah miracle. They’re crisp on the outside, warm and savory on the inside. Plus, do-it-yourself toppings? I’m down Charlie Brown!

This year, I got a bit creative and I’m excited to share the vegginess! Usually I sub in sweet potatoes for regular potatoes, but went a different route this year.

Don’t get me wrong, I agree with the argument “If it’s not broken, don’t fix it.” The original latke is a classic. I could never replace it. These are more like the crazy, colorful cousin that came back from a backpacking trip through Europe. They’re fun, adventurous, vibrant, and they have their own story to tell.

So let’s make some veggie packed latkes:

This attachment on your food processor should be your new best friend. Never again will you spend hours using a handheld grater as your biceps burn and sweat beads run down your face. Grating took me five minutes tops with this bad boy.

Using the grating attachment to your food processor, grate your carrots and place them to a large bowl with the chopped onion, dill, salt, pepper, and eggs.

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! I enlisted Jaryd’s muscles to really squeeeeeze 🙂

He dared me to drink the zucchini juice. I should have done it but I didn’t have my proper negotiating hat on.

Add the squeezed zucchini to the bowl and mix everything together. Let it sit for about 20 minutes in the fridge before you cook it.

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.

Heat cooking oil over medium-high heat. I used coconut oil and it was delish.

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

Then, using the back of your spatula, press them down gently into a more pancake shape. Cook for about another 2-3 minutes.

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

Remove from the pan and place them on a plate lined with a paper towel. Continue this process until the batter is finished! Serve with applesauce and sour cream.