These vegetable fritters are a great way to get a good serving of vegetables in. They are full of flavour, high in fibre and contain several key vitamins and minerals.
Kitchen tools you will need for this recipe :
400 grams Grated Zucchini (about 2 medium zucchinis)
100 grams of grated potato
1 Tsp Sea salt
90 grams Grated Carrot
150 grams of fresh corn kernels or canned corn, drained.
2 x Eggs
30 grams Nutritional yeast
15grams Fresh chives chopped
10 grams Fresh dill chopped
15 grams Fresh parsley chopped
40 grams Diced red capsicum
30 grams Diced Onion
1 clove of finely grated garlic
½ Tsp Ground Pepper
2 Tsp Apple cider vinegar
1 Tsp Bicarbonate
70 grams Plain flour
60 Besan flour ( Chickpea flour)
4 x Tbsp olive oil (plus more for cooking if not using a nonstick pan)
Place the grated zucchini, carrot and potato in a colander, sprinkle lightly with the sea salt. Mix in the salt well, let it sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini, carrot and potato into a large mixing bowl then add all other ingredients. Stir the mixture until it is combined.
Preheating a large pan on medium heat, add a dash of oil (if not using a non-stick pan). Spoon mixture out into the pan, 1 spoon at a time as you don’t want them too large and you want them to cook evenly (SEE PHOTOS BELOW).
Cook each fitter for about 3 minutes on each side or until nice and golden.
These can be kept in the fridge for up to 3 days & reheated.
300 grams of plain high protein yoghurt
2 tsp Apple cider vinegar
½ tsp whole grain dijon mustard
1 tsp of Warm Honey
In a small separate bowl, mix all yoghurt sauce ingredients well, set aside in the fridge to top cooked fritters.