2 cups zucchini coarsely grated, drained and excess juice squeezed out
2 cups carrot coarsely grated
1 clove garlic crushed
3 spring onions white part only, finely chopped
1/3 cup macadamias coarsely chopped
1 pinch salt to taste
¼ cup plain flour
1 cup water
2 tablespoon oil for frying
Place the carrot, zucchini, garlic, spring onions and macadamias in a bowl. Season with salt.
In a separate bowl, stir together the flour, eggs and water until smooth. Add to the vegetable mixture and stir thoroughly to combine. Allow to stand for 15 minutes.
Working in batches, heat enough oil to cover the base of a frying pan and add 2 heaped tablespoons of mixture per fritter. Cook until crisp on one side and the fritter turns easily. Flip and cook the remaining side. Transfer to a plate to keep warm while cooking the remaining mixture. Serve immediately with natural yoghurt to dip and sprinkle with extra macadamias and chilli if desired.
As a dairy free option, serve with hummus or another dairy free dip of choice.
**Recipe via Australian Macadamia Society.