Baked Zucchini And Carrot Fritters

Who doesn’t love a good fritter? Tender on the inside, crispy on the outside, sweet or savory, they’re the perfect side dish. Fritters are usually fried which automatically makes them a no-no if you’re being mindful of your health. The easiest way to “health up” a fried food is to find a baked alternative. I’ve recently done this with donuts (see here and here) and now I’ve applied the same thinking to this savory brunch time side dish. These baked fritters allow you to feel like you’re indulging without actually being bad!

Zucchini and Carrot Fritters
Yield: 16 fritters

Zucchini:
1 medium zucchini
1/4 medium onion
1/2 tsp dried thyme
4 Tbsp whole wheat flour

Carrot:
2 medium carrots
1/4 medium onion
1/4 tsp ground ginger
3 Tbsp whole wheat flour

Batter:
1 Ener-g or other egg replacer
1 tsp baking powder
salt & pepper to taste

Preheat oven to 375°F.
Grate zucchini, carrot and onion separately. Press with towels until mostly dry.
Divide onion in half and combine in separate bowls with zucchini and carrots.
Add flour to each mixture and toss to combine.
Whisk together the remaining ingredients. Divide equally between the zucchini and carrot mixtures.
Drop by spoonfuls onto greased baking sheet. Press with a spoon or measuring cup to flatten into 3-inch circles.
Bake 15 minutes, flip, then bake an additional 5-7 minutes until golden brown.

Serve warm alongside your favorite brunch entree, like these tofu omelets fromVegan Brunch!