For the fritters:

⅔ cup Pompeian Organic Smooth Extra Virgin Olive Oil

16 ounces shredded zucchini

10 ounces shredded carrots

1 cup almond flour

3 large eggs

2 bulbs chopped scallions

1 ½ teaspoon coarse sea salt

¼ teaspoon ground black pepper

½ teaspoon onion powder

For the dairy-free sour cream:

¼ cup dairy-free yogurt (or coconut cream)

½ Tablespoon lemon juice, or to taste

1 teaspoon apple cider vinegar, or to taste

Coarse sea salt to taste


  1. Use a food processor (or grater) to shred the zucchini and carrots. Add them to a cheesecloth and ring out the liquid as much as you can.
  2. In a large mixing bowl, combine the zucchini and carrots with the flour, eggs, scallions, onion powder and salt and pepper. Mix well.
  3. Heat a large cast iron pan with Pompeian Organic Smooth Extra Virgin Olive Oil. When hot, add the mixture (about ¼ cup per fritter) into the pan. Gently press them into a round shape and cook until golden brown on both sides. Transfer to a plate lined with paper towels. Repeat the process until you finish the mixture.
  4. To make the sour cream, combine the dairy-free yogurt, lemon juice, apple cider vinegar and sea salt in a bowl and mix well.
  5. Serve the fritters while hot and with sour cream on top.