Gluten-Free, Mains, Vegan, Veggie

Zucchini-Sweetpotato Fritters


it’s zucchini season – woohooo!! Zucchinis are amongst my favortie veggies it makes me very happy to pick fresh ones from my boyfriend’s mum’s field! The ones from this recipe were in a huge veggie gift box that she assorted for me as a birthday present (also were the delicious snow peas and the red scallions). My zucchini-sweetpotato fritters are super easy to make and taste yet so good!

As always when I need inspiration, I opened the fridge door to check if I could make a whole meal out of my left overs or whether I had to go to the shops and buy more. I was lucky this time: I found eggs (also fresh from the chicken that live on the field), zucchini, a sweetpotato, super dry pieces of baguette (leftover from the party -> http://www.philinessunnykitchen.com/2017/04/06/wholemeal-spelt-baguette/ ). All I needed to make these delicious fritters. I steamed some snow peas and threw together a green salad as sides, but I would definitely try this on a burger or with any other side, so be creative, that’s all it’s about! Eventhough I must admit that I have a passion for sauces, this recipe is perfect without any, because the fritters came out really juicy! So good!

Ingredients:
1 medium sized zucchini, grated and drained
1 medium sized sweetpotato, grated
2 eggs (or vegan sub)
1 cup bread crumbs (gluten free crumbs work, too, of course)
salt, pepper and nutmeg to taste
cocnut oil, butter or olive oil

Instructions:
Combine all ingredients and season. Form the mixture into round and flat fritters. Fry them in a well greased (yes, they do need a lot of oil/butter) non-stick pan on low heat for about 5 minutes per side until they are golden brown and cooked through. Serve them with whatever you crave for and enjoy these delicious fritters!

Love,

 

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