Carrot and Zucchini Fritters


1 large zucchini, grated (about 2 cups) 

2 large carrots, grated (about 1 1/2 cups) 

1/4 cup finely diced garlic scapes* or scallions 

1/4 cup chopped cilantro 

1 cup milk, more as needed 

1 large egg 

1 cup flour 

1 teaspoon baking powder 

1 teaspoon salt 

¼ teaspoon pepper 

Oil for coating skillet 


1. Squeeze zucchini gently over the sink to remove most of its juice. Put in a large bowl. 

2. Combine carrots, scallions or garlic scapes, milk, egg, and cilantro with zucchini, stir. Add flour, baking powder, and salt and pepper. Mix well. 

3. Heat a large, flat pan over medium-high heat and add oil to lightly cover. Scoop 1/4 cup of batter in pan. Cook until the edges turn brown, about 2-3 minutes. Flip and cook another minute or two, until golden un-derneath. 

4. Serve and enjoy! 

Recipe adapted from What's Cooking? USDA Mixing Bowl