Ingredients
- 2 medium size zucchini
- 1 carrot
- 1 large russet potato
- 1 small onion
- 1 ½ teaspoons salt
- ⅓ cup flour
- 2 medium eggs, lightly beaten
- if baking, olive oil spray
- if frying, 1 cup vegetable oil, plus more if needed
- serve with Simon's Secret Sauce (any flavor)
Instructions
- If baking, preheat oven to 400 degrees F.
- Shred the zucchini, carrot, and potato using a cheese grater or food processor.
- Finely slice and chop the onion.
- Place the veggies in a salad spinner or strainer.
- Sprinkle with salt and toss to evenly coat the veggies.
- Set aside for 10 minutes to allow the moisture to drain from the vegetables.
- Spin, if using a salad spinner, or press down using paper towels if using a strainer to remove as much liquid as possible.
- Stir then let sit another 5 minutes and repeat until the veggies are dry.
- Pour into a large mixing bowl.Sprinkle on the flour and toss to coat.
- Stir in the eggs.
- If baking, spray a non-stick baking pan with olive oil cooking spray.
- Spoon the veggie mixture into a football shaped cookie cutter, creating a fritter that is about ¼ inch thick.
- Remove cookie cutter and repeat.
- Spray olive oil spray over top of the fritters.
- Bake for 12 minutes, then remove and flip the fritters over.
- Bake for another 12-15 minutes until evenly browned on both sides.
- If frying, heat the 1 cup of oil to about 350 degrees.
- Carefully slide the filled cookie cutter into the oil, lifting the cutter using metal tongs, allowing the football-shaped mixture to gently glide into the pan.
- Fry until golden brown on both sides.
- Spoon 2 tablespoons of Simon's Secret Sauce (any flavor) into a pastry bag or zip top bag.
- Pipe laces and stripes on each of the footballs.
- Serve immediately.
