It’s post thanksgiving week, so let’s get our bodies rebooted and back to some clean eating. These veggie fritters are very easy and only take about 10 minutes to prep and cook. You can use whatever veggies you’d like. We paired ours with a simple arugula salad which was super tasty, zesty, and colorful.
Ingredients: Serves 2 (2 patties per person)
- 1 zucchini, peeled
- 1 yellow squash, peeled
- 1 carrot, peeled
- 2 cloves garlic, minced
- 1 tbsp. freshly chopped parsley
- 2 eggs
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. crushed red pepper flakes
- 1/4 cup flour (we used Bob Red’s gluten free all purpose flour)
With a julienne peeler ( I have this one from amazon and it works great) cut the squash, carrot and zucchini into long strips and place in bowl. Add 1 tsp. salt and the fresh parsley and let sit for 5 minutes. This will help draw out some of the moisture from the vegetables. Then place the vegetables in a strainer and let the water drain out.
In a large bowl, combine the two cracked eggs, the flour, 1/2 tsp. pepper and 1 tsp. of crushed red pepper. Whisk together. Now add your vegetable mixture and stir till well combined.
Heat about 1 tbsp. olive oil in a non-stick frying pan over medium-high heat. With hands, form small patties and cook for about 3-4 minutes on each side or until golden brown. Transfer to a plate and serve warm!
Serving Suggestion: I made mine with an arugula salad topped with cherry tomatoes and a little olive oil and lemon juice as the dressing. Yum!