These fritters are an awesome easy dinner or lunch recipe and are full of delicious vegetables. The teaspoon of turmeric also helps reduce inflammation and gives it a gorgeous golden brown colour. This recipe requires no eggs so is perfect for vegans or vegetarians. There are also easy GF substitutions!
Dairy Free Zucchini, Corn and Sweet Potato Fritters
Ingredients
- 1/3c wholemeal flour (or buckwheat flour for GF)
- 1/3c brown rice flour
- 1c coconut cream
- Tsp turmeric
- Pinch Himalayan salt
- Pinch black pepper
- 2c grated zucchini (strained)
- 1c grated sweet potato
- 3/4c whole kernel corn
- Coconut or Macadamia nut oil for cooking
Method
- Mix the flours, coconut cream, turmeric, salt and pepper together until smooth and ‘paste like’
- Grate the zucchini and then strain (I use a tea towel – I put the grated zucchini into it and wring out the moisture by twisting it)
- Grate the sweet potato
- Mix together the zucchini, sweet potato and corn and add it to the ‘paste’
- Mix everything together
- Use a tablespoon and spoon into a hot pan greased in coconut or macadamia oil
- Wait until the fritter turns golden around the edges and flip!
- Enjoy!
(makes 12 fritters)
Dairy Free Zucchini, Corn and Sweet Potato Fritters