Preparation time: |
10 - 15 mins |
Cooking time: |
Approx 2 mins each side |
Serves: |
4 |
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.