Today we will prepare some delicious carrot and pumpkin fritters. One of our favorite ways to enjoy carrot fritters is as a hot breakfast with poached eggs on top or in a tossed salad.
Ingredients
- 3 carrots ( 170 grams )
- 3 tablespoons of wheat flour
- 1 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil or coconut oil for frying
- 1 1/2 zucchini (350 grams)
- 1 small onion
- 3 eggs
- Cream cheese to taste for garnish
Preparation
- Finely grate the carrots, zucchini and onion; place the vegetables in the center of a large clean kitchen towel. Gather the ends of the towel and twist them together to form a small sack. With the sack over the sink, squeeze the excess water out of the vegetables. Place everything in a large bowl. Then add the flour, eggs and pepper; stirring the mixture well.
- Heat the oil in a medium non-stick skillet over medium heat. Cook our carrot and pumpkin fritters in batches of 3, carefully pouring the mixture into the pan. Cook each side for 4 minutes until golden brown. Add a little oil to fry the whole mixture.
- Serve with cream cheese to taste and sprinkle with parsley.
Tips and advice
- The dried parsley is just a suggestion for seasoning. You can also use a teaspoon of ground cumin, coriander or turmeric.
