Rainbow Fritters

Fritters packed full of different coloured veggies.

1 medium zucchini (courgette) grated (1 cup / 130g)
1 small carrot grated (1/2 cup / 60g)
1/2 red capsicum pepper finely diced (1/2 cup / 60g)
1/2 cup (65g) corn kernels
1/4 cup (30g) grated parmesan
1 tbsp chopped parsley
2 eggs
1/4 cup (40g) chickpea flour
Oil for frying

Place the carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
Add the peppers, corn, parsley and parmesan and mix until combined.
Add the egg and stir until mixed. Finally add the flour and mix until combined.
In a large frying pan, heat oil on medium low heat. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork. Fry for about 3 to 4 minutes on each side.

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