Zucchini & Carrot Fritters with Lime Corn on the Cob

Updated: Jun 7, 2018

zucchini carrot fritters

Zucchini Fritters slightly modified from Veganosity | Serves: 12 fritters | Time: ~ 1 hr


1 lg #zucchini ~3 cups – finely shredded (I didn't have enough, so added more carrots)

3 lg #carrots ~3 cups – peeled and finely shredded

2 tsp sea salt

1 lg red onion – finely chopped

1/4 cup of fresh sage leaves, minced (didn't have, so used dried sage)

2 egg replacers (Veganosity did flax eggs, I used "Neat Egg")

1 & 3/4 cup all-purpose flour


Lemon juice


Preheat the oven to 375° and line a baking sheet with parchment paper to prevent the fritters from sticking.

Shred the zucchini and carrots and place on a bed of paper towels and sprinkle the two tablespoons of salt evenly over the top, then rub the salt throughout. Let sit for twenty minutes until the zucchini and carrots release their water. Squeeze with paper towels to absorb the water.

In a large mixing bowl combine the zucchini, carrots, onion, sage, Neat Eggs, flour, one teaspoon of salt, and pepper. Stir until it turns into a sticky ball. Scoop a quarter cup 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 approximately 15 to 20 minutes, checking every ten minutes, until they’re golden brown. Flip, squeeze lemon juice on top of each patty, and bake until golden brown. Remove from oven and let sit for 5 minutes.

For the win: 5 fruits and veggies in one meal!

Corn straight from Genius Kitchen | Serves: 4 ears of corn | Time: ~10 min


4 ears sweet #corn

1⁄2 cup southwest chipotle seasoning

1⁄4 cup butter, soften

4 fresh lime wedges


In a large saucepan, simmer corn in boiling water 6 to 8 minutes. Drain. Mix butter and seasoning together and divide into fourths. Spread one-fourth of this mixture over each ear of corn. Serve each with a lime wedge to squeeze over the corn.

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