These fritters are super easy to make and great for those remaining items you have in your fridge. Simply add some coconut yogurt on top, some extra veggies or tofu on the side and you have a quick delicious meal in minutes. You could also add some chicken on the side for the non veggie heads.
1 cup grated zucchini
1 cup grated potato
2 Tbs brown rice flour
½ tsp sea salt
½ tsp baking soda
fresh parsley, about a handful, minced
1 Tbs coconut oil
- Place zucchini and potato in a clean hand towel to absorb all of the water. Place into a bowl and add flower, salt, baking soda, and parsley. Mix until well combined.
- Add the oil to a frying pan and cook over medium-low heat. Place ¼ cup spoonfuls of batter into the pan and gently flatten. Allow to cook for a few minutes until the become golden-brown. Make sure the temperature isn’t too hot. Be sure to flip to get an even bake.
Nutritional Facts: per serving
213 cal; 8g total fat (6g sat fat); 34g carb; 918mg sod; 5g fiber; 4g protein; 3g sugars
*This recipe is based off of a recipe from Lookbook Cookbook