Spiced Vegetable Fritters

Use any combination of these vegetables to reach 4 cups. Grate them using the grating blade in a food processor, or by hand on a box grater.

2 medium zucchini
2-3 broccoli stems, trimmed
1 small sweet potato (peeled) or 2 small potatoes (any variety, scrubbed well, unpeeled)
½ cup turnips, peeled and trimmed

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

4 cups shredded vegetables (see note)

Kosher salt

3 scallions or ½ small onion, minced

1/3 cup chopped fresh cilantro or parsley

1 cup chickpea flour

1 clove garlic, minced

3 large eggs, beaten

¼ cup unflavored almond milk (or other milk of choice)

1 tsp. ground cumin

½ tsp. turmeric

½ tsp. cayenne, optional

Freshly ground black pepper

Avocado oil or ghee, for frying

Place shredded vegetables in a colander, toss with 1 tablespoon kosher salt, and let stand for 10 minutes to drain. Rinse and squeeze well in a clean kitchen towel to remove excess moisture.
Transfer shredded vegetables to a medium bowl and add scallions, cilantro, chickpea flour, garlic, eggs, almond milk, cumin, turmeric, and cayenne (if desired). Season with ½ to 1 tsp. salt and ¼ to ½ teaspoon pepper.
Have ready a paper-towel-lined plate. Warm 4 Tbsp. avocado oil or ghee in a frying pan over medium heat. Spoon heaping tablespoons of fritter mixture into the warm oil, spread into 3-inch patties and cook for about 5 minutes, until deep golden brown on the bottom. Carefully flip and cook 3 to 4 minutes longer. Place on lined plate to drain. Serve warm.

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