Crispy Rice‑Free Veggie Fritters

Ingredients

• 2 cup shredded Zucchini
• 1 cup shredded Carrots
• ½ cup Almond flour
• 2 tbsp Ground flaxseed
• 2 tbsp Water
• 2 tbsp Olive oil
• ½ tsp Garlic powder
• ¼ tsp Salt

Instructions

1. 1

   Combine shredded zucchini and carrots in a bowl and squeeze out excess moisture.

2. 2

   Stir in almond flour, flaxseed, water, garlic powder, and salt until a batter forms.

3. 3

   Heat olive oil in a skillet over medium heat.

4. 4

   Drop spoonfuls of batter, flatten gently, and cook 3‑4 minutes per side until golden.

5. 5

   Drain on paper towels and serve warm.