By Micki Brown
1 medium zucchini, grated
1 medium red bell pepper, chopped
1 large carrot, washed and grated
2 green onions, chopped
1/3 cup whole wheat flour
1 tsp garlic powder
Sea salt and black pepper to taste
1/3 cup virgin coconut oil
Sour cream or plain yogurt
Combine all of the ingredients, except the coconut oil and sour cream/yogurt, in a mixing bowl.
Place the coconut oil in a large skillet and heat until hot, but not smoking. Make 4 patties from the zucchini mixture and place in the hot oil, and flatten slightly with a spatula. Pan fry the fritters until they are cooked through and a dark golden brown on both sides.
Drain on a paper towel, then transfer to a serving dish. Add a dollop of sour cream or yogurt on each fritter. Serve.