Easy Veggie Fritters

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October 14, 2016

Naughty Naturopath Dad is quite a good cook and even though he doesn't get to cook as much as he'd like due to the time he gets home at night, on the weekends he loves to get in the kitchen and whip up some of his favourites and also do some experimenting! These fritters were one of his quick creations and even though they are mega simple, I thought I'd share because who doesn't love simple and delicious? Plus veggie fritters can be a snack or eaten as breakfast, lunch or dinner!

I asked hubby to jot down how he made them so I could share the recipe with you guys and I also share some different meals that you can add a veggie fritter to....
 
Naughty Naturopath Dad's Easy Veggie Fritters
Ingredients (just all whacked in a bowl)

Grate 2 zuchinni's on the thick grate setting

Grate 1 medium sweet potato Finely dice

1 brown onion

Add 2 eggs

Add 1/2 cup gluten free flour

Salt and pepper to taste

Add a handful of some finely chopped fresh herbs like basil and coriander (optional)

 
Directions
Mix well.

Then form into golf ball sized balls and place on a tray

Pop them into the fridge until they are cold and a bit firmer to the touch (20-30 minutes)

Place 3-4 at a time (depending how many your fry pan fits so they aren't all squashed in together!)  in a heated frypan (with 2 tblspns of butter or coconut oil) and flatten out with a spatula.

Cook over medium heat for about 7 mins on each side or until crispy and brown both sides.

Cook them all or keep some in an airtight container in the fridge for a few days so you can cook them as needed.

Tip - You might want to give them a squeeze over your tray before placing them in the fry pan just to remove any extra liquid from the grated zucchini

So easy peasy right?  

Now for the nachos you can make them into....

Grab a plate each for whoever is eating and place 2-3 veggie fritters hot from the pan as your first layer

If you are a meat eater, add a layer of any type of cooked meat. You could use pulled pork, leftover roast chicken or leftover bolognaise (like we do with my leftover bone broth bolognaise)

Sprinkle with grated cheese or add some small blobs of cashew cheese (if non dairy) and place under grill or in oven until melted

Then top with some diced tomato and chopped fresh basil or parsley.

A good dollop of smashed avocado/guacamole would also top this meal off nicely!

Grab a fork and dig in!

 

Other ways you can use veggie fritters!

I kept some uncooked veggie fritter balls in the fridge and brought them out as needed over the week (and of course I had to make some more to test for the blog)

I had some with bacon, spinach and eggs one morning (one of the all time favourite ways to use a good fritter!)

And, I love, love, love leftovers so if you do too, why not pop some leftover dinner on your veggie fritters!? For lunch one day, I cooked the last two remaining fritter balls and they were the base for some heated up leftover butter chicken mixed with cauliflower rice. Some baby spinach and cashew cheese was added to make it even yummier!

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I also like to pan fry the fritters and then slice them up and add into a salad magically creating a warm salad! lol! Seriously, anything you want to add the fritters to, I say go for it and make sure you let me know so I get some more ideas for my latest fritter obsession 🙂

If you like posting food on instagram (like me!) tag me -  @_naughty_naturopath_mum

Yours in Health,

 

Alisha x


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