I love food that has a great crunchy crisp factor and not to mention a dipping condiment! These veggies fritters set themselves up perfectly these two factors and are SO tasty, the perfect way to sneak your veggies in! Yes these bad boys are fried, but they are not deep fried and I prefer to use coconut oil as a healthier option too.
When it comes to veggies for fritters it’s kinda like a melting pot of soup, really anything can go but some of the best veggies to fry up are zucchini, carrots, cauliflower, broccoli, corn, shallots, chives, kale or even sweet potato!
A dash of salt and pepper…
Your binding agent is your egg and flour mixture, if you prefer to make your fritters gluten free just replace with some chickpea flour!
You can bake them but I don’t think they crisp up quite an nice as frying them.
These fritters are the perfect way to sneak in some veggies but feel naughty eating them!
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves minced garlic
- 2/3 cup flour (any kind)
- 2 large eggs beaten
- 1/3 cup chopped scallions
- 1/3 cup coconut oil
- greek yogurt and dill for dipping
Shred zucchini and carrots and then place in colander with a dash of salt and let sit for a few mins. Next squeeze shredded veggies in paper towel to absorb any extra moisture. Combine shredded veggies with garlic, scallions, eggs, and a dash of salt n pepper. Place sauté pan over heat and add coconut oil, once oil is hot add 1/3 cup of veggie mixture and allow to simmer. Space each mound about 1" apart and cook for two mins or until golden brown, flipping to other side. Once done place on paper towel to absorb excess oil, serve hot with yogurt dip.