+SF
These healthy, delicious, crispy fritters are so good for you. They’re filled with zucchini, carrots, onion and fresh sage, and the flax eggs give them another nutritional boost. They’re guilt-free fritters because they’re baked, not fried, but you’d never know it. Go ahead and indulge. —LM + AM
SERVES 4
1 large zucchini, finely shredded (about 3 cups [372 g])
3 large carrots, peeled and finely shredded (about 3 cups [330 g])
2 tbsp (30 g) plus 1 tsp fine sea salt, divided
2 tbsp (15 g) ground flaxseed
6 tbsp (90 ml) water
1 large red onion, finely chopped
¼ cup (10 g) fresh sage, packed in the cup and then minced
1 cup (120 g) stone-ground flour or all-purpose flour
1 tsp ground black pepper
Juice from 1 lemon
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the fritters from sticking.
Place the shredded zucchini and carrots on a bed of paper towels. Sprinkle the 2 tablespoons (30 g) of salt evenly over the top; rub the salt throughout. Let it sit for 20 minutes until the zucchini and carrots release their water. Squeeze with paper towels to absorb the water.
In a small bowl, mix the flaxseed and water; let sit for 10 minutes. This is a “flax egg.”
In a large mixing bowl, combine the zucchini, carrots, onion, sage, flax egg, flour and remaining 1 teaspoon sea salt and pepper. Stir until it turns into a sticky ball. Scoop ¼ cup (25 g) of batter and use your hands to form patties. Place on the baking sheet and squeeze the lemon juice evenly over the top of each patty. Bake for about 20 to 25 minutes, checking every 10 minutes, until they’re golden brown. Flip the patties, squeeze lemon juice on top of each and bake for another 20 minutes, or until golden brown. Remove them from the oven and let them sit for 5 minutes.