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Crispy Vegetable Fritters

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Dairy FreePlant BasedGrain Free
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

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!

The recipe

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
3 eggs, separated

Directions

Step 1
Peel the sweet potato and carrot and grate them into a large mixing bowl.
Step 2
Grate the zucchini and the squeeze out in a clean tea towel until all of the excess moisture has been removed.
Step 3
Place the zucchini in the bowl with the other vegetables and then add the corn, onion, buckwheat flour, seasonings and the three egg yolks.
Step 4
Combine well.
Step 5
Beat the egg whites until stiff peaks form and then fold through the fritter mixture.
Step 6
Hear your pan over medium-high heat and add a touch of oil.
Step 7
Scoop ⅓ cup amounts into the pan and flatten them out.
Step 8
Cook for approx 5 minutes each side.
Step 9
Repeat with remaining mixture.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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