It’s a certainty that you will see a lot of Zucchini Fritters on blogs and on social media this summer. It’s a rite of passage to grate, mold, and fry our squash friend into a crispy fritter and devour it with abandon.
With that said, I made a fritter that is baked (since frying is not something I really do) and also includes carrots. Two vegetables are always better than one! You can easily make with recipe vegan-friendly by swapping the egg out for a flax egg. To make a flax egg, combine one tablespoon of ground flax with three tablespoons of water. Mix together throughly and then put it in the fridge for the flax and water to thicken up and become more paste-like.
When I first thought about making this recipe, I thought about expanding this recipe into a dish, but the more I thought about that, the more it limited the versatility of these veggie-packed fritters. You can put this fritter on or in a lot of dishes. I ate it on top of salad greens garnished with avocado slices (eat more greens!), unabashedly straight from the still-warm pan, and with a side of quinoa or other leftover veggie sides I had. You could also sandwich between some bread, with a sauteed summer vegetable medley, with some pasta… I could go on.