I sometimes eat these Lemon Pepper Vegetable Fritters cold. Yes, cold!
What I usually do is cook three batches at one time. This would give me Lemon Pepper Vegetable Fritters, all cooked and ready to eat, at any time I wish. I often catch my husband in the refrigerator between his work times on the computer snacking away on these tasty treats.
They are even more delicious when paired with a sour cream and dill dip!
2 cups shredded zucchini
2 cups shredded carrots
1/2 cup gluten free bread crumbs
2 tablespoons parmesan cheese
2 teaspoons lemon pepper
2 tablespoons grapeseed oil, divided
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons dried dill weed
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
Method of Preparation
Place the shredded zucchini with a sprinkle of salt in a strainer for 10 minutes to remove excess liquid. Combine the shredded zucchini, shredded carrots, eggs, bread crumbs, parmesan, and lemon pepper to a food processor and pulse until combined. Heat 1 tablespoon grapeseed oil in a 12-inch nonstick skillet on medium heat. Scoop a rounded tablespoon of the vegetable mixture into the hot pan and flatten into a 1/2-inch disc. Repeat with remaining ingredients, working in batches if necessary. Cook for 3 – 7 minutes on each side until golden brown. Repeat the process for the remaining vegetable mixture, using the remaining grapeseed oil as needed. For the sour cream and dill dip, mix the sour cream and mayonnaise. Then add dried dill weed, dried parsley, garlic powder, onion powder, and salt. Mix until ingredients are combined. Serve hot or cold with the dip, if desired.