1 large zucchini or 1 small
1-2 medium carrots
1 clove of garlic peeled and minced
1/4 cup fresh basil
1/4 cup fresh oregano
1 tbsp lemon zest
2 organic eggs
1/2 cup cooked quinoa
1/4 tsp onion powder
1 tsp salt or to taste
1/4 tsp of pepper or to taste
Using the large holes of a box grater, grate zucchini and carrots. Place zucchini in a colander set in the sink and toss with 1/2 tsp of salt. Let stand for 10 minutes and then dry zucchini with kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add quinoa to the mix.
Heat 2 tablespoons of coconut oil in a saute pan over medium-high heat until the oil sizzles. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden. 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden cooking an additional 2 to 3 minutes more. Transfer fritters to a plate and set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
For a great dip I recommend mixing greek yogurt, sour cream, salt and your favorite herbs. Keep is simple.
What are your go to recipes? Share some ideas in the comments section.
Cheers to Good Health!