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Easy Vegetable Fritters
Vegetable Fritters make for a REALLY FUN, and SUPER TASTY recipe to make after school or on the weekends when everyone’s hanging out in the kitchen looking for something interesting to snack on!
Enjoy these delicious vegetable fritters as a snack, an appetizer, or alongside a big salad for a meatless meal idea!
This is a flavorful homemade veggie-packed fritter to combat the munchies if you’re a savory snacker like me!
This recipe was created by chance one day when I was clearing out what veggies needed to be used in my kitchen. Feel free to add anything you need to use and be creative! I bet it will turn out awesome!
How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
4 servings (12 fritters)
Ingredients:
- 1 medium yellow summer squash, crookneck, or zucchini, shredded
- 1 large carrot, shredded
- 1 large egg, room temp
- 1 cup fresh or frozen green peas (thawed)
- 1/2 cup freshly shredded cheese, like mozzarella, cheddar, or Mexican blend
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- sea salt and ground pepper to taste
- 1/2 cup oat flour
- 2 Tbsps avocado oil or olive oil for frying
Instructions:
Place the shredded zucchini and carrot in a colander. Season with a generous pinch of salt and allow the veggies to eliminate the excess moisture.
After 10 minutes, use your hands to squeeze out the liquid from the veggies, then place into a medium bowl.
Add in the egg, peas, cheese, seasonings, and oat flour.
Stir to combine really well and create a thick batter.
Heat 1 tablespoon of oil in a large frying pan or skillet, over medium heat.
Add a spoonful of the veggie batter, making sure you leave some space in between. Cook for 3-4 minutes per side, or until golden brown.
Repeat with the remaining oil and batter.
Serve hot with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce.
Enjoy!
❤️Rachel
Ingredients
- 1 medium yellow summer squash, crookneck, or zucchini, shredded
- 1 large carrot, shredded
- 1 large egg, room temp
- 1 cup fresh or frozen green peas (thawed)
- 1/2 cup freshly shredded cheese, like mozzarella, cheddar, or Mexican blend
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- sea salt and ground pepper to taste
- 1/2 cup oat flour
- 2 Tbsps avocado oil or olive oil for frying
Instructions
- Place the shredded zucchini and carrot in a colander. Season with a generous pinch of salt and allow the veggies to eliminate the excess moisture. After 10 minutes, use your hands to squeeze out the liquid from the veggies, then place into a medium bowl.
- Add in the egg, peas, cheese, seasonings, and oat flour.
- Stir to combine really well and create a thick batter.
- Heat 1 tablespoon of oil in a large frying pan or skillet, over medium heat.
- Add a spoonful of the veggie batter, making sure you leave some space in between. Cook for 3-4 minutes per side, or until golden brown.
- Repeat with the remaining oil and batter.
- Serve hot with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce: https://cleanfoodcrush.com/clean-eating-homemade-tzatziki-sauce
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 medium yellow summer squash, crookneck, or zucchini, shredded
- 1 large carrot, shredded
- 1 large egg, room temp
- 1 cup fresh or frozen green peas (thawed)
- 1/2 cup freshly shredded cheese, like mozzarella, cheddar, or Mexican blend
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- sea salt and ground pepper to taste
- 1/2 cup oat flour
- 2 Tbsps avocado oil or olive oil for frying
Instructions
- Place the shredded zucchini and carrot in a colander. Season with a generous pinch of salt and allow the veggies to eliminate the excess moisture. After 10 minutes, use your hands to squeeze out the liquid from the veggies, then place into a medium bowl.
- Add in the egg, peas, cheese, seasonings, and oat flour.
- Stir to combine really well and create a thick batter.
- Heat 1 tablespoon of oil in a large frying pan or skillet, over medium heat.
- Add a spoonful of the veggie batter, making sure you leave some space in between. Cook for 3-4 minutes per side, or until golden brown.
- Repeat with the remaining oil and batter.
- Serve hot with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce: https://cleanfoodcrush.com/clean-eating-homemade-tzatziki-sauce
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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