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RECIPE
18 INGREDIENTS13 STEPS1hr 30min

Curried Carrot & Zucchini Fritters

3.0
2 Ratings
Crispy fried cakes of zucchini, yellow squash, and carrots make a delicious appetizer or side dish.
Curried Carrot & Zucchini Fritters Recipe | SideChef
Crispy fried cakes of zucchini, yellow squash, and carrots make a delicious appetizer or side dish.
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
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Fulfilled by
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
1hr 30min
Total Time
$6.58
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
4
Large  Carrots
2
Large  Zucchini
1
Medium  Red Onion
2 Tbsp
Ground Flaxseed
1/4 cup
Warm  Water
1 cup
Chickpea Flour
4 cloves
1/2 Tbsp
Curry Powder
1/2 Tbsp
Ground Coriander
1/2 Tbsp
Ground Cumin
1/2 Tbsp
Chili Powder
1/2
Lemon , juiced

Ginger Coconut Sauce

1 cup
Coconut Milk
1 tsp
Agave Syrup
1/4
Lime , juiced
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Nutrition Per Serving

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CALORIES
836
FAT
38.1 g
PROTEIN
31.0 g
CARBS
99.3 g

Cooking Instructions

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Step 1
Start by running the Zucchini (2) through the food processor until the bits are quite small but still retain some texture and aren’t mushed up. Place zucchini into a strainer, sprinkle with salt, and let sit 10-15 minutes.
Step 2
Make your flax egg by mixing the Ground Flaxseed (2 Tbsp) with Water (1/4 cup) in a small bowl or ramekin. Place in the fridge to cool for 10-15 minutes.
Step 3
In the meantime, run the Carrots (4) , Red Onion (1) , Fresh Cilantro (1 cup) , and Garlic (4 cloves) through the food processor as well and then place into a big mixing bowl.
Step 4
Preheat oven to 400 degrees F (200 degrees C).
Step 5
Add the zucchini to the carrots and other veggies and then top with the Chili Powder (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , Ground Coriander (1/2 Tbsp) , and Curry Powder (1/2 Tbsp) plus an additional teaspoon. Stir with a wooden spoon or spatula to evenly mix.
Step 6
Remove the flax egg from the fridge and add it to the mixture as well as the juice of a Lemon (1/2) . Stir well.
Step 7
Next, add the Chickpea Flour (1 cup) in 1/4 cup increments until the batter starts to take on a more sticky consistency. The batter won’t stick together like a meatball, it will be much more loose but still feel a bit sticky.
Step 8
Cover two baking sheets with parchment paper and use cooking spray on the parchment paper as well. These things like to stick!
Step 9
Using a spoon, mold the fritters into circles on the parchment paper. You can also use your hands, but that’s a pretty messy ordeal.
Step 10
Place in the oven for 25 minutes.
Step 11
Flip, and then bake for another 15-20 minutes, monitoring closely in the last few minutes. If you want even more crisp to the fritter, you could also broil the last minute or so.
Step 12
While the fritters are baking, mix the Coconut Milk (1 cup) , Agave Syrup (1 tsp) , juice of a Lime (1/4) , Corn Starch (1 tsp) , and Ground Ginger (3/4 tsp) together.
Step 13
Serve the fritters topped with ginger coconut sauce and a touch of cilantro for garnish. Enjoy!
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Nutrition Per Serving
Calories
836
% Daily Value*
Fat
38.1 g
49%
Saturated Fat
24.1 g
120%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
99.3 g
36%
Fiber
22.4 g
80%
Sugars
29.4 g
--
Protein
31.0 g
62%
Sodium
261.1 mg
11%
Vitamin D
--
--
Calcium
240.7 mg
19%
Iron
11.9 mg
66%
Potassium
2144.6 mg
46%
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