With a growing toddler in the house, I am constantly looking for healthy snacks I can stock the fridge with. Enter in vegetable fritters. Incredibly versatile, I can pack in a variety of veggies to keep it interesting . Throw in a couple of grain-free flours, a couple of eggs and fry them up in some coconut oil and we have one well-rounded snack that also just happens to fit perfectly into those little hands.
1 Medium Zucchini (grated)
2 Carrots (grated)
1 Scallion (chopped)
2 eggs (beaten)
1/4 cup almond flour
1/4 cup parmesan cheese (or omit if dairy-free)
2 T coconut flour
1/2 t sea salt
Pepper for taste
Coconut oil for frying
1) Grate zucchini and set in colander sprinkled with salt. Let sit for 30 min to drain. At end of 30 min. squeeze out as much excess liquid as you can.
2) Mix grated vegetables together, add in eggs, almond flour, coconut flour and parmesan cheese. Add pepper to taste if desired.
3) Heat oil in saute pan over medium heat and drop spoonfuls of veggie mixture in pan. Saute until golden brown and then flip. Makes about 12 fritters.