Zucchini Carrot Patties With Bacon Recipes

CARROT ZUCCHINI FRITTERS

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.

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

SEARED SCALLOPS WITH ZUCCHINI AND CARROT CAKES

Steps:

• For the cream, combine sour cream, heavy cream, lemon juice, lemon zest, dill, scallions, salt and pepper in a bowl and mix well.
• For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
• Mix with the onion, corn, eggs and dill in a bowl. Whisk in the flour, salt and pepper. Let stand for 20-30 minutes.
• Heat the butter in a saute pan. Add the zucchini mixture by 1/4 cupfuls and saute until golden brown on both sides. Keep warm.
• For the scallops, pat scallops with paper towel to dry well. Sear in a hot skillet until golden brown on both sides. Season to taste.
• To assemble, place one vegetable cake on each plate and top each with 1 scallop. Top with the dill cream and finely chopped tomatoes.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.