Crispy Veggie Fritters

0 from 0 votes
Recipe by Naomi Sherman
Servings

8

serves
Net Carbs

22.6

grams
Protein

5.5

grams
Fat

9.1

grams

I’ve been working hard to un-f**k my food brain lately by adding lots of healthy vegetables and wholefoods back into my diet
.
These fritters are my new favourite lunch
.
I have them with a big dollop of cottage cheese, a generous handful of spinach and some sweet little cherry tomatoes out of my garden
.
If I’m feeling particularly hungry, I’ll top them with a gooey egg
.
I won’t lie, they can be slightly fiddly to put together but they keep in the fridge all week and freeze really well, so I make a huge double batch and don’t have to prep lunches for another two weeks
.
We’re also partial to having them for brunch on the weekends
.
Enjoy!

Ingredients

  • 400 grams of sweet potato

  • 150 grams of carrot

  • 360 grams of zucchini

  • 125 gram tin of corn kernels

  • 1 small onion, diced

  • 1/2 cup of buckwheat flour

  • 1 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 1 teaspoon of onion powder

  • 1/2 teaspoon of garlic powder

  • 4 tablespoons of chopped parsley

  • 3 eggs, separated

  • Olive oil to cook, approx 4 tablespoons

Directions

  • Peel the sweet potato and carrot and grate them into a large mixing bowl.
  • Grate the zucchini and the squeeze out in a clean tea towel until all of the excess moisture has been removed.
  • Place the zucchini in the bowl with the other vegetables and then add the corn, onion, buckwheat flour, seasonings and the three egg yolks.
  • Combine well.
  • Beat the egg whites until stiff peaks form and then fold through the fritter mixture.
  • Hear your pan over medium-high heat and add a touch of oil.
  • Scoop ⅓ cup amounts into the pan and flatten them out.
  • Cook for approx 5 minutes each side.
  • Repeat with remaining mixture.