Sweet Potato Zucchini and Carrot Fritters
Fritters are so multi-functional. They are great to have as a side dish to a meal, to be eaten as a snack or even in replacement of toast for your eggs. Any vegetable combination works. The sweet potato and carrots in these fritters provide a little sweetness which my kids absolutely loved. Although these may be a 'little naughty' because they are fried, choosing coconut oil is a really healthy option as the body readily uses the oil as energy and does not store it as fat.... a win, win.
1 small sweet potato, peeled and grated
2 zucchini’s, grated
1 carrot, grated
1 garlic clove, minced
2 eggs, beaten
¼ cup almond meal
½ teaspoon sea salt
¼ teaspoon cracked pepper
Coconut oil or olive oil for shallow frying
Preheat oven to 180 degrees
In a food processor, grate vegetables then transfer to a strainer and squeeze excess moisture.
Transfer to a bowl and add other ingredients, mixing well.
Heat preferred oil on medium heat and add 1 spoonful of the mixture for each fritter, flattening with a spatula. Allow to brown on one side (approx. 2-3 minutes) before flipping.
Once browned, remove onto a paper towel to allow excess oil to be drained.
Transfer onto tray and finish off in the oven for 15-20 minutes.
Makes 12 fritters