Vegetable and Cornmeal Fritters



  • 1 1/4 cups shredded carrots
  • 1 medium zucchini
  • 3 scallions, sliced
  • 2 eggs, whisked
  • 1/2 cup organic corn meal
  • 3/4 tsp salt
  • 1/2 tsp tumeric
  • 2 TBS olive oil



  1. Grate the zucchini coarsely and let it sit for about 5-10 minutes so that it releases some of its water content. Give the grated zucchini an extra squeeze and drain out all the excess water.
  2. Coarsely chop the shredded carrots into smaller pieces.
  3. Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.
  4. Heat a sauté pan with olive oil over medium-high heat.
  5. Once the pan is heated, scoop out 1/4 cup of the mixture. Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture.
  6. Fry each side for about 3-4 minutes.

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