Carrot Zucchini Fritters with Tarragon Pesto

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
I'm not entirely sure where the word "fritter" came from but it sounds cute as hell so don't be surprised if you see "fritters" creeping up all over our future menus. Fritters creeping. Now THAT is something I can get down with. Here's a rap...
I'm up all night, can't get no rest no
I'm having mean green dreams of tarragon pesto
Don't know what to pair it with, feeling oh so bitter
Oh that's right, got me a Carrot Zucchini Fritter
Ok great.
   
These Whole30 fritters are full of seasonal vegetables, protein-packed pasture-raised eggs, ground almonds, and are then baked into hearty mounds that can be served at any time, with anything. They will make an amazing breakfast with two scrambled eggs and some sugar-free big O bacon. Plop them onto of a bed of arugula and you have the perfect salad for lunch. We can't think of a protein that wouldn't compliment these vibrant balls for dinner. #ballsfordinner
Aioli, marinara, or melted ghee will be delicious with these, but if you really want to spoil yourself, you must re-create Chef Lauren's tarragon pesto. Tarragon is an ancient herb that has been used to heal people for centuries. It is also considered one of the four finest seasonings in french cooking. We are bougie AF here at Model Meals.
Now get creative! Mix up some different and exciting veggie combinations and sauce recipes. We would love to see what you come up with.  Post your version on instagram and tag us at @modelmealskitchen.
Serves 4
*use organic ingredients whenever possible*
fritters
1/2 lb shredded carrot
1/2 lb shredded zucchini
3 large eggs
1 1/2 TBSP  chopped fresh parsley
1 TBSP chopped fresh tarragon
zest from 1 lemon
1/2 cup almond meal
2 TBSP olive oil
2 tsp salt
tarragon pesto
1 handful of pecans
1 1/2 TBSP fresh tarragon
1 TBSP fresh basil
2-3 garlic cloves
1/3 cup olive oil
zest of one lemon
For the fritters: Place your shredded carrot and zucchini in a strainer or colander that has been set over a bowl. Salt lightly, and allow the vegetables to rest and drain any moisture into the bowl for 30 minutes to and hour. This can also be done ahead of time, just refrigerate your shredded vegetables after they have drained.
Preheat oven to 375 degrees, and line a baking sheet with parchment paper. When all of the moisture has been removed, transfer your shredded veggies to a large bowl. Add the remaining ingredients to the bowl and mix well. (We like to use our hands.) 
Using a large spoon or ice cream server, scoop large mounds onto your baking sheet. You should be able to make 8 fritters.
Place your baking sheet into the oven and cook for 15 minutes. Let the fritters cool for a few minutes before removing them from the baking sheet.
For the tarragon pesto: Place all ingredients into a high speed blender. Blend until desired consistency. Spoon over fritters and devour.

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