Carrot Zucchini Fritters

Method

1. 1
   Sprinkle the grated zucchini with a pinch of salt and let sit for 10 minutes. Squeeze out as much liquid as possible.
2. 2
   Add the zucchini, carrot, onion, garlic, parsley or cilantro, chickpea flour, salt, pepper, and turmeric to a bowl. Mix together.
3. 3
   Add 1–2 tablespoons of water, a little at a time, until a thick batter forms that holds its shape.
4. 4
   Heat a non-stick skillet over medium heat with a thin layer of avocado oil. Scoop the batter into the pan, flatten slightly, and cook for 3–4 minutes per side until golden. Add a little more oil between each batch, as chickpea flour can stick once the oil has been absorbed.
5. 5
   To bake: Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush with avocado oil. Scoop and flatten the fritters, bake for 10 minutes, flip, then bake for another 8–10 minutes until lightly golden.