Step 1

Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture.

Step 2

In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX. Mixture should be wet but scoopable. See photo in post for reference.

Step 3

Heat cooking oil in a large pan over medium high heat.

Step 4

Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.

Step 5

Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days