🍽 Zucchini Fritters with Roasted Red Pepper Sauce! They aren’t pretty but man did they taste amazing! -
◦4 large zucchini, shredded ◦2/3 cup flour of your choice (I hardly ever use flour so I just used regular white flour. If you choose to use an alternative flour, be aware that it may be more or less absorbent so you might need more or less) ◦2 large eggs, lightly beaten
◦1/3 cup sliced scallions (green and white parts)
◦1 large or 2 smaller carrots, finely chopped or also shredded ◦1/2 cup frozen corn ◦2 cloves of garlic, minced
◦1/4 teaspoon salt
◦1/8 teaspoon black pepper ◦OR 1/4 teaspoon steak seasoning ◦1/4 cup parmesan cheese, shredded
- •Sauce: ◦2 red bell peppers, cut into pieces and roasted (or use about 3/4 jar roasted red peppers)
◦1/2 cup plain Greek yogurt
◦4 oz cream cheese (I just used a big dollop of Trader Joe’s vegan cream cheese)
◦Splash of milk of choice
◦salt and pepper
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.