Carrot Zucchini Black Rice Fritters Recipes
CARROT ZUCCHINI & BLACK RICE FRITTERS
A delicious vegetarian meal that's freezer friendly too!
Provided by Anne | Craving Something Healthy
Categories Main Course
Number Of Ingredients 18
Steps:
- Put the rice, water, and a pinch of the salt in a medium saucepan and bring it to a boil. Reduce the heat to low, cover, and let the rice simmer until the water is absorbed and the rice is tender and fluffy (about 30 minutes). Let the cooked rice cool for 15 minutes.
- While the rice is cooking, place the shredded zucchini in a colander over the sink. Sprinkle a pinch of salt over it and toss well. Let the zucchini sit for about 15 minutes, or until it gives up some liquid. Squeeze out any excess liquid.
- In a large mixing bowl, combine the rice, shredded carrots, drained zucchini, minced parsley, and minced scallions. Add the garlic powder, cumin, coriander, and remainind 1/4 teaspoon of salt (or to taste).
- In a separate bowl, combine the eggs and rice flour. Mix well until smooth. Add this to the vegetable mixture and mix well.
- Heat a nonstick frying pan over medium-high heat, and add 2 tablespoons of olive oil. Form the vegetable batter into patties about 3-inches in diameter. When the oil is hot, add 3 or 4 to the pan (however many fit comfortably in your pan) and let them cook for about 4 minutes on each side. Keep an eye on the heat, you may need to turn it down a bit so the fritters cook evenly and don't burn. Repeat with the remaning batter.
- To make the yogurt sauce, combine the Greek yogurt, parsley, lime zest and juice, and a pinch of sauce in a small bowl.
- Serve 2 fritters with about 1/4 cup of the yogurt sauce for each portion.
Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 12 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 96 mg, Sodium 379 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
CARROT ZUCCHINI FRITTERS
I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.
Number Of Ingredients 18
Steps:
- In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.
Nutrition Facts :
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