Have you got a tonne of veggies in your fridge about to go off?
Whatever you do…don’t throw them out! Instead make:
Whenever I haven’t had enough time to cook and eat all the veggies in my crisper, I do three things:
Take every veggie out and grate them up in my food processor
Make a batter and poor it over the veggies
Fry it up in some coconut oil and make fritters
5-6 cups of grated or finely chopped mixed vegetables. In my recipe I used carrot, zucchini, purple and red cabbage and sweet potoato. You could add corn, mushroom, peppers, anything!
1/4 cup coconut flour
salt and pepper
Coconut oil for frying
Put all your grated (or finely sliced) vegetables into a large bowl.
In a smaller bowl whisk together your eggs, coconut flour, salt and pepper to make the batter.
Pour your batter over the vegetables and mix thoroughly with a spoon.
Leave the mixture for five minutes before cooking. This will allow the batter to soak into the vegetables and also for the batter to thicken up slightly.
Put a large frypan over a medium heat and melt a tablespoon of coconut oil.
Place tablespoons full of mixture into the hot oil. Flatten down a little. Put the lid on the pan and let fritters cook for approximately 3 minutes.
Check your fritters after 2 minutes to see if the heat is too high. If your fritters are very brown on the bottom, flip them over and reduce the heat. You don’t want the heat too high otherwise the fritters will cook too much on the outside and be raw in the middle. If your fritters aren’t brown enough, put the lid back on and let them cook for another minute or so.
Flip your fritters and put the lid back on and cook for antother 3 mintues.
Remove your fritters from the pan and add 1-2 teaspoons of coconut oil. Once it’s melted, add some more batter and repeat the cooking process until you’ve used all your batter up. Make sure to add more coconut oil inbetween each batch of fritters.
Serve fritters warm or cold with guacamole or any other favourite condiment of your choice.