Ingredients
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
2 eggs
1 cup water
2 tablespoon oil for frying
Instructions
-
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.
