Paleo Zucchini Carrot Fritters
Delicious Paleo Zucchini Carrot Fritters topped with Paleo Sour Cream! This is a perfect yummy dish to help you eat more veggies.
Delicious Paleo Zucchini Carrot Fritters topped with Paleo Sour Cream! This is a perfect yummy dish to help you eat more veggies.
- Carbohydrate 0.33 g
- Cholesterol 181.285714285714 mg
- Fat 4.26 g
- Fiber 0 g
- Protein 5.39142857142857 g
- Saturated Fat 1.32814285714286 g
- Serving Size 1 1 fritter (43g)
- Sodium 60 mg
- Sugar 0.33 g
- Trans Fat 0.714428571428571 g
- Calories 61 calories
Step-by-step
- Shred/grate zucchini and carrots. Sprinkle lightly with salt. Set aside for 10 mins.
- Use a cheese cloth or hand to squeeze out the liquid as much as you can.
- Add eggs, almond flour, scallions, sea salt and black pepper. Stir the mixture until it’s combined.
- Scoop the mixture (about 3 tbsp per fritter) into the pan. Gently press them into round shape. Cook until they are golden brown. Transfer the fritters to a large plate lined with paper towel.
- Serve them with Paleo sour cream (see recipe listed below) and sprinkle with scallions.
Swapping almond flour for coconut flour requires a drastic reduction in volume, usually by a factor of three, because coconut flour absorbs moisture at an exceptionally high rate that will otherwise dry out the batter completely. Grated zucchini and carrots possess a high water content requiring thorough extraction, so salting the vegetables and letting them rest for 10 minutes before wringing them out in a cheesecloth remains non-negotiable for achieving a crisp exterior during pan-frying.
Freezing and Reheating Guidelines
Batch cooking these vegetable cakes provides an efficient way to preserve seasonal produce, provided they are stored correctly between layers of parchment paper in an airtight container for up to three months. Reheating directly from frozen in a 375 degree Fahrenheit oven for 10 minutes restores their structural integrity much better than a microwave, which introduces steam and ruins the crisp crust. While a food processor fitted with a shredding disc speeds up prep considerably, a standard box grater works adequately if manual labor is preferred over washing extra machinery.
Texture and Pan Management
Maintaining a medium-high heat with a high-smoke-point fat like avocado oil ensures the exterior achieves a deep golden brown without burning the interior ingredients before they cook through. Overcrowding the skillet lowers the oil temperature rapidly, causing the vegetable fritters to steam rather than fry, so cook them in batches of three or four at a time.
