Preparation time:
10 - 15 mins
Cooking time:
Approx 2 mins each side
Serves:
4
Carrot and Zucchini Fritters with Chilli Sauce
By Sophie Hansen
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.