Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 23
Directions
1. Peel the carrots and potato and shred them using a cheese grater. Squeeze
out the potato to remove any liquid. Add to a large bowl. Shred the zucchini
and squeeze out any liquid. Dice the onion finely and mince the garlic. Add all
of these to the bowl with the carrot and potatoes.
2. To the same bowl, add flour, spices, eggs and cheese. Mix together. If the
batter seems too liquidity add 1 tbsp of flour at a time. The batter should have a
thick consistency.
3. Heat a large non-stick fry pan to medium heat and add half of the 1/4 cup of
olive oil or avocado oil. Once the pan is hot, drop in 1 tbsp spoon of the batter
and flatten it down with the spoon once in the pan. Fry these for 2-3 three
minutes per side or until golden. Once they are cooked and removed from the
pan, sprinkle them with flaky salt.
4. To make the yogurt dipping sauce, combine yogurt, herbs, garlic, salt and
pepper. Mix
Prepare Time
20 Minutes
Cook Time
25 Minutes
Yield
Serves 4
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