Rainbow Veggie Fritters

Original Recipe from Amy Whiteford

Prep time: 10 minutes || Cook time: 8 minutes || Serving: 10 || Rating X/10

Ingredients

• 1 medium zucchini, grated Approx 1 cup
• 1 small carrot, grated Approx 1/2 cup
• 1/2 red bell pepper, finely diced Approx 1/2 cup
• 1/2 cup corn kernels
• 1/4 cup Parmesan, grated
• 1 tablespoon parsley, finely chopped
• 2 eggs
• 1/2 cup Chickpea Flour, (can substitute with all-purpose flour)
• 1 tablespoon olive oil, for frying

Instructions

1. Place the carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
2. Add the peppers, corn, parsley and parmesan and mix until combined.
3. Add the egg and stir until mixed. Finally add the flour and mix until combined.
4. In a large frying pan, heat 1/2 tbsp of the oil on medium low heat.
5. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a spatula. Fry for about 2 to 3 minutes on each side.

Notes

Veggie to Flour Ratio: The amount of flour you need may be depended on how much liquid remains in your veggies, size of eggs and also personal preference. You could start with 1/4 cup (35g) and add more if needed.

Egg Free: I have tested the recipe using flax eggs. They are more fragile to handle but held together to form fritters.

Parmesan: Fresh parmesan should be used, not the ambient product you find in the pasta isle. :) Can be omitted to make dairy free.