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Carrot-Zucchini Fritters with Chipotle Honey

These Carrot-Zucchini Fritters with Chipotle Honey are a simple, delicious summer side dish! I am all about making food as easy (and healthy) as possible, so I am super excited about these fritters! They’re Paleo, vegetarian, and gluten-free, and they’re even Whole30 if you omit the chipotle honey.

Honestly, I liked the photos of this recipe better than I liked the recipe itself. It wasn’t my favorite, so I actually considered scrapping it. However, I couldn’t bring myself not to share it because the photos turned out so well! And then my sister tried the fritters and loved them . . . so they have a full stamp of approval!

I don’t know why, but zucchini isn’t really my thing. I hate raw zucchini with a passion, so the only way I can stomach it is if it’s cooked (especially if it’s sauteed until it’s super soft . . . yep, that’s the best way to eat it, besides these fritters!). Luckily, this recipe contains cooked zucchini, not raw zucchini!

I plated these Carrot-Zucchini Fritters with Chipotle Honey up with a generous dollop of full-fat sour cream (optional, but highly recommended if you can eat dairy) and the chipotle honey. These extras add so much flavor and texture that complete the dish so nicely.

I bet these fritters would be a great vegetarian main dish! They have some protein and fat from ground flax and egg, and they have a ton of veggies. They might even work as bun substitutes for burgers. (Maybe a portobello mushroom burger for vegetarians?)

Just so you guys are in the know, here’s an update on my Whole30!

I decided to stop my Whole30 reset on the weekend, but stay strictly Paleo. I let myself have some maple syrup and Paleo treats, but I didn’t indulge in grains, legumes, or dairy. I’m going to do the same thing this week: eat 100% Whole30 Monday-Friday, and treat myself on the weekend. There are a few events this month that will complicate my Whole30 (I’m going to a camp in about two weeks, etc.), but I could have worked through those if I had wanted to. The real reason I’m stopping my Whole30 is that I don’t need a full 30 days to reset. I just needed a week or so to get back on track! The Whole30 protocol really helps me feel my best, which is why I’m continuing it during the week . . . so it’s really a Whole5, ha ha.

That’s all for now! I hope you have a great week, and watch out for another delicious recipe this week! I’ll also publish a new lifestyle post in the next week, so get excited for that!

Print Recipe
Carrot-Zucchini Fritters with Chipotle Honey
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
fritters
Ingredients
Fritters
To Serve
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
fritters
Ingredients
Fritters
To Serve
Instructions
  1. Shred the zucchini. Place it in a colander and sprinkle liberally with salt. Place it in the sink or on top of a plate so the zucchini can "sweat." After 10-15 minutes, squeeze the excess liquid out.
  2. Whisk the eggs in a large mixing bowl. Add the tapioca flour, Italian seasoning, salt, and garlic. Fold in the zucchini and carrots.
  3. Cook dollops of the batter in a preheated skillet with a bit of oil, as you would cook pancakes. (3-5 minutes per side, until brown and crispy. Flip and cook the other side.)
  4. To make the chipotle honey, mix both ingredients together.
  5. Place a dollop of sour cream on top of the fritters. Drizzle with the chipotle honey and serve.

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