CARROT AND ZUCCHINI FRITTERS
9 whole Eggs or 18 egg whites (for reduced fat)
4 1/2 cup Zucchini, grated – approx 1 large
1 1/2 cup Carrots, grated – approx 1 medium
3 Tbsp Coconut Flour
3 tsp Salt, More or less to taste
1 1/2 tsp Black Pepper, more or less to taste + extra for serving
6 Tbsp Coconut Cream, Optional for serving
3 Tbsp Chili Flakes (adjust per desire for spicy)
6 Tbsp Cilantro (Optional for serving)
1 1/2 tsp Lime Juice, Freshly squeeze, approx 1/4 a small lime.
Place eggs into a medium size bowl and lightly whisk.
Add coconut flour, salt and pepper whisk again to combine.
Add your zucchini and carrot to your egg mix and stir to combine
Cook your fritters (~3Tbsp) in a medium size skillet or fry pan over medium heat with a little coconut oil (or cooking fat of choice)
Allow your fritters to cook for 1-2 minutes, until the edges are set and dry, then flip and cook for another minute.
Transfer to a wire rack while your repeat this process with remaining batter
Serve with desired toppings: Greek Yogurt, cilantro, sliced peppers.