Ingredients
Scale
- 1 zucchini
- 2 carrots
- 1/2 cup gluten free flour (i used garbanzo bean flour)
- 1/2 tsp baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 2 tbsp canola oil (or olive oil)
Instructions
- Using a box grater, shred the zucchini and carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.
- In a large bowl, combine the gluten free flour, baking powder, garlic powder, onion powder, salt, and pepper with the zucchini and carrots. Toss to coat.
- In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.
- In a large skillet, add canola over and heat over high-medium heat, drop about a 1/4 cup scoop of the mixture into the pan. Slightly flatten to create a 2-inch patty. Cook until lightly brown and then flip and cook until both sides are evenly browned.
Notes
These zucchini carrot cakes freeze well. Simply let cool and place in a plastic bag in the freezer. To reheat either 1) let thaw and put in a skillet until heated through, or 2) directly from the freezer place on a baking sheet and cook at 350 until heated through.
Keywords: fritters, zucchini, carrots, gluten free, plant-based