Ingredients
Vegetable Mixture
- 1 cup grated sweet potato
- ¾ cup grated carrots
- ¾ cup grated zucchini
- ⅓ cup quinoa flour (or gluten-free flour of choice)
- ¼ cup chopped scallions
- 1 large egg, lightly beaten
- ¾ teaspoon salt
- ½ teaspoon pepper
For Cooking
- Coconut oil for cooking (2 – 3 tablespoons)
Instructions
- Combine Ingredients: In a large bowl, combine the grated sweet potato, grated carrots, grated zucchini, quinoa flour, chopped scallions, lightly beaten egg, salt, and pepper. Stir the mixture thoroughly with a spatula or wooden spoon until all ingredients are evenly incorporated.
- Heat Oil: Add 2 to 3 tablespoons of coconut oil to a large skillet and heat it over medium-high heat. Allow the oil to become hot but not smoking before proceeding.
- Form Patties and Cook: Using your hands, form small patties from the vegetable mixture. Place them carefully into the hot skillet. Cook the fritters for about 2 to 3 minutes on one side until they turn golden brown and crisp.
- Flip and Finish Cooking: Flip the fritters carefully with a spatula and cook for an additional 1 to 2 minutes on the other side until golden brown and cooked through. Then transfer the cooked fritters to a cooling rack to prevent sogginess.
- Repeat and Serve: Repeat the forming and cooking process with the remaining vegetable mixture. Serve the fritters slightly warm as a side dish, perfect alongside your favorite meals.
Notes
- Ensure the skillet is hot enough before adding the patties to get a crispy crust.
- You can substitute quinoa flour with any other gluten-free flour like chickpea or rice flour.
- For a vegan version, replace the egg with a flaxseed or chia seed egg alternative.
- Drain any excess moisture from the grated vegetables if they feel very wet to improve the texture of the fritters.
- Serve with a yogurt dip or avocado for added flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Gluten-Free
- Diet: Gluten Free
