Recipe Zucchini And Sweet Potato Fritters
They are out of this world delicious and paleo friendly gluten free and keto.
Recipe zucchini and sweet potato fritters. Leave for 10 minutes then squeeze as much of the liquid from the mixture as you can. Fry them in a skillet or bake them in the oven in just 30 minutes. Place into a bowl with leek mint and nutmeg.
Pour liquid ingredients into dry ingredients and mix gently until well combined. Packed with zucchini and sweet potato power these fantastic fritters are a great accompaniment to your meal. Add sweet potato zucchini and shallots.
Coarsely grate the zucchinis and sweet potato and squeeze out any excess moisture. Cup portions of mixture into pan. Fold through flour cumin coriander and a pinch of salt until well combined.
Add four 1 4 cup 60ml portions. Combine eggs and almond milk together in a jug. Dip the fritters in ketchup or bbq sauce and pair with tofu brown rice and a salad for a balanced vegetarian dinner.
Season with salt and pepper. Heat oil in a medium frying pan over medium high heat. Grate the sweet potato.
Heat oil in a large frypan over medium heat. 230g zucchini grated and drained. Use your hands or a muslin cloth to squeeze out as much excess water.