Step 1

Grate the zucchini coarsely and let it sit for about 5-10 minutes so that it releases some of its water content. Give the grated zucchini an extra squeeze and drain out all the excess water.

Step 2

Coarsely chop the shredded carrots into smaller pieces.

Step 3

Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.

Step 4

Heat a sauté pan with olive oil over medium-high heat.

Step 5

Once the pan is heated, scoop out 1/4 cup of the mixture. Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture.

Step 6

Fry each side for about 3-4 minutes.

Step 7

Enjoy!