Vegetables Fritters

Original Recipe by Damn Delicious

[Original Recipe from Simply Vibrant cookbook by Anya Kassoff]

1. Zucchini Fritters (p. 221)

Prep time: 15 minutes || Cook time: 10 minutes || Total time: 25 || Serving: X

Ingredients

• 1 1/2 pounds zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour (or all-purpose gluten-free flour)
• 1/4 cup nutritional yeast (or parmesan if not dairy-free)
• 2 cloves garlic, minced
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
2. In a large bowl, combine zucchini, flour, nutritional yeast, garlic and egg; season with salt and pepper, to taste.
3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
4. Serve immediately.

Serve them with a sauce of your choice.

2. Summer Corn and Greens Fritters

Prep time: 45 minutes || Cook time: 30 minutes || Total time: 1h15 minutes || yield: 10

Ingredients

• 2 bunches (1 kg) kale, stems removed
• 2 tablespoons neutral coconut oil, at room temperature, divided, plus more for brusshing the parchement
• 1 large yellow onion, chopped
• kernels from 1 ear of corn or 1/2 cup thawed frozen corn kernels
• 1/2 cup of chia or flax meal
• salt and pepper
• Sauce of choice: Avocado Mayo, Horseradish cream, or Chipotle cream for serving

Instructions

1. Place the kale leaves in a large pot and cover with water, Add a pinch of saltand bring the water to boil over medium-high heat.
2. Lower the heat to a strong simmer and cook partially covered for 15 minutes. Drain the kale and rinse it with cold water to stop cooking.
3. Warm 1 tablespon of the oil in a medium saucepan over medium heat:
   1. Add the onion and a pinch of salt, and saute until they are translucent (about 10 minutes).
   2. Add the corn kernel and saute for 3 minutes.
   3. Set asside.
4. Place the chopped Kale into a large bowl. Add the remaining tablespoon of coconut oil, salt and pepper, the saute onions and corn, and the chia/flax meal. Mix thoroughly, first with a spoon then with your hands.
5. Let the mixture rest for 30 minutes to allow the chia/flax to gel.
6. Form the fritters using 1/4 cup measure and arrange them on the baking sheet.
7. Flatten each fritter and brush them with 1 1/2 teaspoons of melted coconut oil.
8. Bake the fritters for 15 minutes then flip them. Bake the fritters for another 15 minutes until golden on both sides.

Serve them with a sauce of your choice.

3. Cauliflower Fritters

Prep time: 20 minutes || Cook time: 30 minutes || Total time: 50 || yield: 12-14

Ingredients

• 1 1/2 teaspoons mealted neutral coconut oil, plus more for brusshing the parchement
• 1 small or 1/2 large head cauliflower, chopped into small florets
• 1 medium carrot, peeled and grated
• 2 cups chopped fresh spinach
• 2 tablespoons toasted sesame seeds or nigella seeds
• 1/3 cup chia or flax meal
• 1 egg
• salt and pepper, to taste
• 1/4 cup crumbled or finely diced feta cheese (optional)
• Sauce of choice: Avocado Mayo, Carrot Top Chimichurri or plain yogurt for serving

Instructions

1. Preheat the oven to 400F. Lightly brushed the baking sheet with coconut oil.
2. Place the cauliflower florests in a food processor and pulse to chop them into rice-sixe pieces.
   • Dont chop the cauliflowers too much; some pieces will be bigger than others.
   • Should give about 2 1/2 to 3 cups riced cauliflowers.
3. Transfer the cauliflower to a large bowl. Add the carrot, spinach, salt and pepper, sesame/nigella seeds, chia/flax meal, and egg. Mix thoroughly, first with a spoon then with your hands.
4. If using, fold in the feta cheese.
5. Let the mixture rest for 15 minutes to allow the chia/flax to gel.
6. Form the fritters using 1/4 cup measure and arrange them on the baking sheet.
7. Flatten each fritter and brush them with 1 1/2 teaspoons of melted coconut oil.
8. Bake the fritters for 15 minutes then flip them. Bake the fritters for another 10 minutes until crispy on both sides. Flip them again for another 5 minutes to get them crispy.

Serve them with a sauce of your choice.