herbed zucchini fritters w mustard mayo recipe | Jessica Cox

Ingredients

• 2 cups of tightly packed grated zucchini
• 1 cup tightly packed grated carrot
• 1/4 cup tightly packed chopped parsley
• 1/4 cup tightly packed chopped dill
• 1/4 cup tightly packed shallots (green ends)
• 1/2 cup buckwheat flour
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• extra virgin olive oil for cooking
• // mustard mayo //
• 2 teaspoons yellow mustard seeds
• 2 teaspoons black mustard seeds
• 3 teaspoons apple cider vinegar
• 4 teaspoons lemon juice
• 3 egg yolks (rinse well if intolerant to egg whites)
• 200mls extra virgin olive oil or unrefined cold pressed macadamia nut oil
• generous pinch each of salt and pepper