GF Veggie Fritters

Fritters are kind of a weird combo between pancakes and a potato pancake. There are veggies and a batter in this recipe which makes it an excellent way to pack in the nutrients and get that pancake texture. These make a great savory breakfast for a weekend morning when you have some time. Watch the video at the end of this post to see how it’s done!

Ingredients:

• 2 carrots, peeled

• 1 zucchini

• 1 bell pepper, diced

• 1 red onion, chopped

• 1 flax egg (3 tbs ground flax, 6 tbs water)

• 3 cups oat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp smoked paprika

• 1 tsp turmeric

• 1 tbs curry powder

• 2 tsp salt

• 1 tsp pepper

• 2 cups milk

• 1 tbsp apple cider vinegar

Directions:

1. Start by prepping you flax egg. Then wash and prep your veggies and use a grater to grate the carrots and zucchini

2. Place the zucchini is a nut milk bag or tea towel and squeeze the excess liquid out

3. Place the grated carrot, strained and grated zucchini, diced pepper, and chopped onion to a large bowl.

4. In another bowl, combine the oat flour, baking soda, baking powder, spices, non-dairy milk, apple cider vinegar, and your set flax egg

5. Add the veggies to the batter and fold to combine

6. Heat a large pan on medium-high heat

7. Add a little bit of olive oil to the pan and let that heat up

8. Scoop about a 1/4 to a 1/2 cup of batter into the pan and form patties

9. Cover with a lid and let cook for 5-7 minutes

10. Once the one side is golden brown, flip and cook for an additional 4-5 minutes

11. Serve immediately or freeze for future meals

12. I love to serve mine with tahini and lemon drizzle and fresh herbs