1 cup zucchini, shredded (about 2 medium zucchini)
1/4 cup carrots, shredded
3 tbs. white onion, grated
1 tsp. garlic, minced
1 tsp. oregano
1/8 tsp. coarsely grounded Black Pepper
1 large egg, lightly beaten
1/3 cup ground nuts
1 tbsp olive oil
spray tahini sauce, optional
Stir zucchini, carrots, onion, garlic, oregano, and pepper until well
combined. Stir in egg and let sit, refrigerate for 10 to 15 minutes. If
pools of liquid form in the bowl strain the zucchini mixture through a fine
mesh sieve. Return to the bowl and stir in enough of the ground nuts, so
the mixture can be easily mounded in a tablespoon. It should be thick
enough to scoop, but still soft.
Lightly spray the bottom of a nonstick skillet with olive oil and heat
until water drops dance and sizzle when sprinkled. Add batter by rounded
tablespoons and flatten slightly. Cook until lightly browned on both sides,
spraying the pan with additional oil as needed. Take care when turning the
fritters as they are quite delicate. Repeat with remaining batter.
Serve hot with tahini sauce. Makes 12 2-inch fritters.
Adapted from: Tastebook: Cara Striegold