Recipes
- Breakfast in Bed
-
Brunch
- Cheesy Potato Hash Browns with Sticky Fig & Onion
- Raspberry and Chocolate Croissant Bread and Butter Pudding
- Quinoa Breakfast Bowl
- Caramelised Onion Tarte Tartin
- Taka Tala Grilled Cheese with Chorizo and Tomato
- Mediterranean Capsicum Bruschetta with Feta and Olives
- Polenta and Parmesan Croquettes
- Pumpkin, Quinoa and Pinenut Frittata
- Prosciutto Baked Brie
- Carrot and Zucchini Fritters with Chilli Sauce
- Tomato and Caramelised Onion Mille Feuille
- Cheesy Sweetcorn and Red Pepper Relish Muffins
- Family Picnic
- Long Lunch
- Christmas Greetings
- Kids in the Kitchen
- Afternoon Tea
- Ultimate Cheeseboard
- Cocktail Party
- Dinner Party
- Dessert Heaven
- Strawberry Recipes
- Quick Weekday meals
- Slow Cooker Recipes
- Sweet Treats
- Shakes & Cocktails
- Vegan
Subscribe to our recipes
Carrot and Zucchini Fritters with Chilli Sauce
In this recipe
CHILLI SAUCE
Preparation time: |
10 - 15 mins |
Cooking time: |
Approx 2 mins each side |
Serves: |
4 |
Ingredients
- 2 cups grated carrots (preferably a mix of heirloom carrots, purple and orange is good)
- 1 cup grated zucchini
- 3 cloves garlic, crushed
- 3 spring onions, finely sliced
- Finely grated zest of one lemon
- 2 eggs
- 1/2 cup self raising flour
- Olive oil
- 1 x jar Beerenberg Chilli Sauce
Method:
Combine carrots, zucchini, garlic, spring onions, lemon zest and eggs in a large bowl and mix well. Fold through the flour and season to taste.
Heat a little olive oil in a large heavy-based frying pan on medium heat. Cook fritters a few dollops (about 2 tbsp each) at a time, about 2 minutes on each side or until golden and cooked through. Keep warm while cooking the rest; then serve with Beerenberg Chilli Sauce and extra lemon wedges.
© 2019 Beerenberg Pty Ltd. All rights reserved.
© 2019 Beerenberg Pty Ltd. All rights reserved.