Looking for a creative recipe for your vegetables? These vegetable fritters are just the thing.
I’m always looking for new ways to cook vegetables, just to keep it interesting.
And also to sometimes entice the kids into eating something they normally would shun.
This is that.
Zucchini, much like cauliflower, is a take it or leave it vegetable for me. I don’t go around craving it, so I’m always looking for new ways to keep me eating it.
Inspired by a picture I saw on Instagram, these fritters are a delicious way to stuff yourself silly with vegetables.
Without realizing that’s what you’re actually doing.
And because this recipe is so simple, think of it more like a guideline.
Which means that you can play around with the spices and add-ins without fear of messing it up. Use white potatoes. Or carrots. Or all of the above.
And that is pretty much my favorite kind of recipe.
And the best part?
You can be devouring this deliciousness in under fifteen minutes.
Which means it’s perfect for a busy weeknight, or those moments when you just don’t feel like being in the kitchen.
I topped one of mine with a runny egg, because runny eggs make everything infinitely better, and for the others, I dipped them in this buffalo aoili sauce.
Whether you do either of those options or you eat them naked, you can’t go wrong.
Hungry for more?
These kind of remind me of a favorite Jamie Oliver recipe. If you haven’t tried his Vegetable Bhajis, they are totally worth making as well.
Zucchini and Sweet Potato Fritters
Recipe courtesy of Cate O’Malley
1 cup zucchini, shredded
1 cup sweet potato, shredded
1 tablespoon coconut flour
Half of a small onion, diced
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon parsley
salt and pepper
1 tablespoon ghee
1 tablespoon light extra virgin olive oil
Put all the ingredients up to the ghee in a bowl and mix it together until it is well combined. Heat a non-stick skillet over medium heat and add the ghee and extra virgin olive oil. Once it has melted and the pan is hot, divide your fritter batter into four equal portions and add to your pan; push down and slightly flatten. Cook 3-4 minutes on each side until slightly crispy and golden. Season with sea salt when done, serve.