Simple Veggie Fritters
These gluten-free veggie fritters are made with a blend of zucchini and carrots, then sauteed in coconut oil instead of deep frying.
Servings 8 fritters
In a large bowl, combine the sweet potato, carrots, zucchini, flour, scallions, egg, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the vegetable mixture in your hands.
Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 1 - 2 minutes. Transfer the fritters to a cooling rack.
Repeat this process with the remaining mixture.
Serve slightly warm as a side dish.
Serving: 1fritter | Calories: 62kcal | Carbohydrates: 11g | Protein: 2g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6805IU | Vitamin C: 4.2mg | Calcium: 23mg | Iron: 0.6mg