Although these fritters are made with zucchini and carrots, you can add in almost any vegetable you need to use up. Have some left over radishes? Shred them too! What about the end of that sad bunch of kale? Slice it up and toss it in! Have a little "green juice" left over from your last cleanse? Use it in place of the liquid and make the most of it. This recipe is versatile and a great way to whip up a meal in a flash.
In addition, these bad boys freeze perfectly. Just slip squares of parchment paper between each fritter before freezing so they're easy to take out and pop in the microwave when you want them. They can be a quick snack on the go or a convenient lunch during the work week. Want to see how they're made?
Healthier Zucchini & Carrot Stuffed FrittersMakes about 16 fritters
1 large zucchini
8 medium carrots
1 bunch green onions
3 cloves of garlic
1/2 bunch fresh parsley
1 recipe of regular pancake batter, such as this one: The Best Pancakes Ever
To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.
Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don't worry.
Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.
Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!
Related: How To Make Scallion Pancakes
(Images: Sarah Rae)