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.