Name: Crispy Vegetable Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 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; 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

Description

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

Ingredients

Scale

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

Remove stems and cut the cauliflower into florets.
Steam the cauliflower for about 5 minutes until just fork tender.
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.
After ten minutes, squeeze as much liquid out of the zucchini as possible. Put into a bowl.
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.
Use a dishtowel to squeeze as much moisture as possible out of the cauliflower.
Put into the bowl with the zucchini, add, egg or vegan ‘egg’, ½ teaspoon salt, flour, spices and pepper. Mix to thoroughly combine.
Shape into 6 small patties.
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.
Serve with Pumpkin Seed Cilantro Dressing or Avocado Herb Dressing.

Notes

The nutrition data is with almond flour and eggs.

Prep Time: 20
Cook Time: 10
Category: Brunch, Lunch, Supper
Cuisine: Paleo, Gluten Free Vegan Option, Nut Free Option