Vegetable Fritters - Second Harvest

Ingredients

• 1 carrot, shredded or finely chopped
• 1 zucchini, shredded or finely chopped
• 1 bell pepper, shredded or finely chopped
• 3 green onions, chopped
• 1 large garlic clove, minced
• Handful fresh cilantro, chopped
• 1/2 cup flour
• 1/3 cup water
• Vegetable oil for pan frying fritters
• Salt and pepper to taste
• Heat 1 tbsp oil in a pan, add shredded vegetables, onions and garlic, season with salt and pepper. Cook for 5 minutes until softened.
• Remove from heat, fold in chopped cilantro.
• In a large bowl, mix together flour and water to create a pancake batter like mixture. Fold in the cooked veggies.
• Heat pan with shallow pool of oil for frying.
• Once oil is hot, form patties by adding 2 tbsp. of mix to pan. Flatten and cook for 3 minutes per side until golden brown and cooked through.
• Cook multiple patties at once but be careful not to overcrowd the pan.