Recipe:
Baked Zucchini & Carrot Fritters
Posted in Breakfasts Snacks
For breakfast, lunch, or dinner (or a shareable snack, really!) — these little fritters go down a treat, particularly when dunked in a light, creamy natural coconut yoghurt!
Prep:
5
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 2 medium zucchinis
- 2 medium carrots, peeled
- 1 ½ cups chickpea flour
- ¼ cup nutritional yeast
- 2 tablespoons ground flax seeds
- 1 tablespoon olive oil (optional)
- 1 tablespoon ground sage (or herbs and spices of choice)
- 1 tablespoon onion or garlic powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup natural flavoured coconut yoghurt
~
Recipe:
Rainbow Nourishments
Directions:
- 1Preheat the oven to 180°C. Line 2 baking trays.
- 2Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.
- 3Add the grated vegetables and rest of the ingredients to a large bowl. Mix until well combined.
- 4Scoop about 2 heaped tablespoons of the mixture into circular fritters and place it on the lined baking trays. Repeat until you have used up the mixture.
- 5Bake the fritters for 15 minutes. Remove them from the oven, carefully flip each fritter and return them to the oven. Bake the fritters for another 5 minutes or until they are golden brown on all sides.
- 6Serve the fritters warm with natural coconut yoghurt.
Did you enjoy this recipe?
More Comfort food recipes
Funky Fermented Rainbow Slaw
Now That's What I Call Veggie Fried Rice
Veggie-packed Mee Goreng
Ravioli with 'Ricotta' Filling & Pomodoro Sauce
Easy Vegan Phở
Blueberry & Coconut Oat Bake
Chickpea Flour Omelette with Avo & Asian Veggies
Pistachio Custard Filo Tarts
Baked Macaroni & (Cauliflower) Cheese
Roast Cauliflower Soup with Deep Fried Black Olives
Red Lentil Koftas
Garlic Bread
Sign up for a week of delicious plant-based recipes
Send me my recipes
