2 medium zucchinis, 1 cup all-purpose flour, 1/2 cup grated carrot, 1/4 cup chopped onions, 2 cloves garlic (minced), 1/4 cup chopped fresh herbs (e.g., parsley), 1 tbsp flaxseed meal, 3 tbsp water, salt, pepper, olive oil.
Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture.
In a bowl, combine flour, salt, and pepper.
In another bowl, mix the squeezed zucchini, grated carrot, chopped onions, minced garlic, and fresh herbs.
Combine flaxseed meal with water and let sit for 5 minutes to form a flax egg.
Add the flax egg to the vegetable mixture. Stir in the dry ingredients until well combined.
Heat a skillet over medium heat and add a small amount of olive oil.
Spoon dollops of the mixture into the skillet, flattening them slightly. Cook for 3-4 minutes per side until golden brown and crispy.
Remove fritters from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
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