Crispy Vegetable Fritters Paleo or Vegan

Vegetable fritters are one of those dishes that magically transform vegetables into such a delightful savory pancake you don’t even realize you’re eating vegetables. They can be made with eggs or vegan. There is a nut free version too!

Who knew you could make vegetables disappear into a pancake and eat lots of them without even knowing it.  It’s so COOL!

I love fritters and make different variations frequently; Zucchini Basil Fritters, Spinach Fritters.

I find the texture super satisfying. These Crispy Vegetable fritters are tender on the inside, crispy on the outside, and infused with the delicious digestive enhancing flavor of cumin.

They’re also easy to take with you if you’re out for the day.

The recipe is simple and can be made in 30 minutes.  You don’t need any equipment either.  I like that, less clean up.

The Vegetable Fritters are full of antioxidants and anti-inflammatory rich cruciferous vegetables. The cumin makes makes them especially good for your digestive health.

Benefits of cumin include:

• Helps digest protein
• Reduces gas, indigestion and cramps
• Improves the absorption of minerals from the intestines
• Eliminates toxins and congestion

You start by steaming the cauliflower and then mash it with a fork on a kitchen towel.  Then wrap it up and squeeze out as much water as possible.

The zucchini is grated, sprinkled with salt and left to sit for 10 minutes, then squeeze the water out if it too! (photos above)

Getting the water out of the vegetables is key to making the fritters crispy.

The only thing left is mixing the vegetables with the rest of the ingredients, form into patties and saute in a skillet until crispy.

Here you have a few options: for paleo use eggs as I did in the photo below or for vegan make a flax ‘egg.’

I like almond flour but if you’re sensitive to nuts coconut flour works just as well.  You decide what variation is best for you.

While the vegetables are cooking prepare the super nutritious Pumpkin Seed Cilantro Sauce – the perfect topping for these Vegetable Fritters.

This dish is a super satisfying, highly nutritious meal you can enjoy over salad greens for lunch or a light supper.  They are one of the recipes we just used in the Nourishing Foods Winter Cleanse.

If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥

If you like this recipe, try these other delicious fritters:

• Quick and Easy Paleo Salmon Cakes
• Paleo Zucchini Basil Fritters
• Spinach Fritters

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Crispy Vegetable Fritters

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These Crispy Vegetable fritters are tender on the inside, crispy on the outside, and infused with the delicious digestive enhancing flavor of cumin.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 2-3 servings 1x
• Category: Brunch, Lunch, Supper
• Cuisine: Paleo, Gluten Free Vegan Option, Nut Free Option

Ingredients

Scale 1x2x3x

Paleo version

• 1/2 head cauliflower, 3 cups, cut into florets
• 2 medium zucchini, 2 cups grated
• 3/4 teaspoon Celtic sea salt, divided
• 1/4 cup almond flour or  coconut flour (for nut free)
• 2 large pastured eggs
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2–3 tablespoons coconut oil or ghee for cooking

Vegan version

• 2 vegan ‘eggs’ (2 tablespoons ground flax seed mixed with 5 tablespoons
  water, let sit 15 minutes)
• 1/2 head cauliflower, 3 cups, cut into florets
• 2 medium zucchini, 2 cups grated
• 3/4 teaspoon Celtic sea salt, divided
• 1/4 cup almond flour or  coconut flour (for nut free)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2–3 tablespoons coconut oil or ghee for cooking

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Instructions

1. Remove stems and cut the cauliflower into florets.
2. Steam the cauliflower for about 5 minutes until just fork tender.
3. Grate the zucchini on the large holes of a box grater. Put the grated zucchini on a thin kitchen towel in a colander. Sprinkle with the ¼ teaspoon of salt and leave to drain for 10 minutes.
4. After ten minutes, squeeze as much liquid out of the zucchini as possible. Put into a bowl.
5. Put the cooked cauliflower onto a kitchen towel and mash it with a fork to get small pieces. Alternately put cooked cauliflower into a food processor and process until broken down into small pieces. Do not over process.
6. Use a dishtowel to squeeze as much moisture as possible out of the cauliflower.
7. Put into the bowl with the zucchini, add, egg or vegan ‘egg’, ½ teaspoon salt, flour, spices and pepper. Mix to thoroughly combine.
8. Shape into 6 small patties.
9. Heat the coconut oil in a large pan. Add fritters to the pan and cook over medium heat for 4 minutes per side, until brown and crispy. Add more oil if necessary once you flip them.
10. Serve with Pumpkin Seed Cilantro Dressing or  Avocado Herb Dressing.

Notes

The nutrition data is with almond flour and eggs.

Nutrition

• Serving Size:
• Calories: 149
• Sugar: 1 g
• Sodium: 643.5 mg
• Fat: 12.6 g
• Carbohydrates: 3.4 g
• Fiber: 1.2 g
• Protein: 5.5 g
• Cholesterol: 124 mg