Vegetable & Cornmeal Fritters

1. 1

   Grate the zucchini coarsely and let it sit for about 5-10 minutes so that it releases some of its water content. Give the grated zucchini an extra squeeze and drain out all the excess water.

2. 2

   Coarsely chop the shredded carrots into smaller pieces.

3. 3

   Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.

4. 4

   Heat a saute pan with olive oil over medium-high heat.

5. 5

   Once the pan is heated, scoop out 1/4 cup of the mixture. Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture.

6. 6

   Fry each side for about 3-4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.