Carrot-Zucchini Fritters

I am very proud of these fritters. In all honesty, I wasn't even planning on making them. I grated a bunch of carrots and zucchini for a carrot-zucchini bread recipe, but realized after that grating 2 carrots and 2 zucchini for 1 loaf of bread...that... my math was wrong. Luckily, with the leftover grated carrot and zucchini, I was able to whip up these babies! And guess what else I put in them? (Bet you can't!!) Wheat Thins. Sun-dried Tomato Basil Wheat Thins to be exact. Weird, huh? But so good! 
And its simple too!

 Just grate your carrot, zucchini, and parmesan cheese...

...dice some onion...

 ...process a handful of Wheat Thins...

 ...mix all that with flour, salt, pepper, and egg...

...then plop 'em on the saute pan and get to cooking your fritters!


makes about a dozen fritters


Ingredients

1/2 cup parmesan, grated

1/2 cup Sun-dried tomato Basil Wheat Thins (post-food processor)

1/2 cup all purpose flour

1/4 tsp salt

black pepper

1 egg, lightly beaten

1/2 onion, died

1 carriot, grated

1 zucchini, grated

a dash of olive oil

Procedure

1. Process about a dozen Wheat Thins in a food processor until it is a powder. Mix up all the dry ingredients: Wheat Thins, parmesan, flour, salt, and pepper. 

2. Lightly beat an egg, then mix it in with the dry ingredients along with the onion, carrot and zucchini.

3. Heat a dash of oil on a saute pan at medium heat, then place about 1/4 cup sized balls of the mixture onto the pan. Press patties down with a spatula to flatten them and cook for approximately 3-4 minutes on each side. Repeat until all of the mixture has been used.

*Note: Eating alone? Well me too! So just make a couple of patties now, and put the rest of the mixture in a sealed container in the fridge. That way you can just pull em out and fry em up whenever you want :)