Ingredients
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1 1/4 cups
shredded carrots
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1
medium zucchini
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3
scallions, sliced
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2
large eggs, whisked
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1/2 cup
organic cornmeal
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3/4 teaspoon
salt
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1/2 teaspoon
tumeric
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2 tablespoons
olive oil
Directions
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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.
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Coarsely chop the shredded carrots into smaller pieces.
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Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.
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Heat a sauté pan with olive oil over medium-high heat.
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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.
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Fry each side for about 3-4 minutes.
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