Robin Rhine McDonald
Last Chance Veggie Fritters
Cooking and preparing meals is a game for me. It's a game to see how I can ensure that all the veggies I purchase and all the meat I have gets used without anything going to waste. It's SO sad when veggies or fruit go bad before I'm able to cook with them or eat them.
This recipe is one of my solutions to that problem.
I'm staying at my mom's house currently, and we ended up with a bazillion (yes, I'm quite sure that's how many) carrots. You can use most any veggies that can be shredded or cut into small pieces (which is nearly every veggie).
I give you - vegetable fritters!
These are VERY tasty, and easy to make alongside whatever main items you've got going for a meal.
Here's what you need:
4 cups of shredded or finely chopped organic veggies (carrots, zucchini, broccoli, etc)
1/3 cup of diced onions (green onions or leeks work great too)
2 cloves of garlic, minced
1/2 tsp of salt
1/4 tsp of black pepper
2/3 cup of almond flour
2 large pasture raised eggs
2 TBS of grass fed butter
Here's what you do:
If you haven't already, shred and finely chop your veggies.
Toss the veggies, onions, garlic, salt, and pepper in a large bowl until mixed
Whisk the eggs and the almond flour in a separate bowl to create the batter.
Add the eggs and almond flour mixture to the veggies and combine. Make sure the batter is fully incorporated.
Melt the butter in a pan. Place small balls of the veggie and batter mixture into the pan and flatten like a pancake with the spatula.
Cook for about 3-5 minutes on each side, or until crispy!