These veggie packed fritters are so easy and delicious! Pair them with Lemon Basil Aioli for a gluten free, whole30 compliant snack or dinner.
In a nonstick skillet (or cast iron skillet), heat 2 Tablespoons of olive oil until shimmering. Add scoops of zucchini carrot mixture (I use a large ice cream scoop), press down on the centers to form round fritters. Cook for approximately 3 minutes per side, flipping once in the middle.
These are best served right out of the pan!
Nutrition calculations are per fritter. Adding Lemon Basil Aioli will add calories (but maybe they don't count because it's that good!).