Can I just tell you that I just made these two nights in a row?! Of course I can, and I just did…and I seriously did make them two nights in a row. It was my husband’s request! We had a few left over fritters from the previous night and some steak from even a different dinner that I didn’t want to go bad, so I just figured, left overs it is! There weren’t enough vegetable fritters, so I just made more! I’m telling you, these are super easy and quick to make. I love when you’re able to make simple food more delicious and exciting. I could have just cut up some zucchini and carrots and called it good. But how boring is that? So boring. These vegetable fritters are the polar opposite of boring, to make and for your taste buds!
what you need: (makes 12 – 14 fritters)
- 1 large zucchini
- 2 small carrots
- 1/2 medium sized yellow onion
- 1 cup almond flour
- 1 egg, whisked
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano seasoning
- salt/pepper to taste
- 2 tablespoons coconut oil
what you do:
- Peel carrots and cut carrots, zucchini, and yellow onion into large pieces. Transfer vegetables to a food processor and shred, it will only need about 4-6 seconds.
- Pour shredded vegetables into a large mixing bowl and add almond flour, egg, cumin, garlic, oregano, and salt and pepper. Stir well.
- Heat 1 tablespoon of olive oil in a medium size skillet over medium heat. Using your hands, form vegetable mixture into small balls and flatten with your hands before adding it to the skillet. Repeat until your skillet is full of them. (about 6 fritters)
- Cook 6-8 minutes per side. It is OK to flip them multiple times towards the end of the cook time, but make sure both sides are initially brown before doing so.
- Set cooked fritters on a plate, and repeat with the remainder fritters.
- Serve warm. Enjoy with paleo ranch dressing. (I used Annie’s Naturals, Cowgirl Ranch Dressing, not strict paleo!)