Vegetable fritters…with bacon, of course!2 min read

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When we were kids Mum used to make fritters using left over cold meat and vegetables. It was really just a whole lot of leftovers in a thick pancake like batter, and cooked up in a pan. We loved them. Now I think `Yuk – all that gluey flour!’ And, of course, I’m creating grain free options.

These paleo vegetable fritters are a good basis for a light meal for the kids on the weekend.They do well cold in the school lunchbox too. My kids took them with some home-made mayonnaise and loved them. (Dad had cold left over fritters for breakfast!)

Zucchini fritters

  • 2 Zucchinis – grated
  • 1 Carrot – grated
  • 1 medium Onion – finely chopped
  • 1 clove Garlic
  • 1 Tabsp Coconut flour OR 2 Tabsp Arrowroot (I prefer to use coconut flour as it has more nutrient value than the arrowroot)
  • 6 Eggs
  • 1 Tabsp chopped parsley OR basil
  • Salt and pepper

Thermomix method:

  1. Put garlic in bowl & chop – 5 seconds – speed 7
  2. Add zucchini, carrot, onion & chop – turbo for two or three seconds – until finely shopped but not mushy
  3. Remove vegetables from bowl and set aside
  4. Put all other ingredients into bowl and mix well – 15 seconds – speed 6
  5. Add the vegetables and mix well – Reverse – 10 seconds – speed 4
  6. Cook in greased heavy based pan (we use coconut oil or butter). About 1 tablespoon of mixture makes a good sized fritter. We  use a griddle pan which is nice and easy, but any skillet will work.
  7. When the mix has partially cooked, flip over and cook the other side
  8. Serve hot or cold

 General instructions:

  1. Finely chop garlic
  2. Grate zucchini and carrot
  3. Finely chop onion
  4. Put all other ingredients into bowl and mix well
  5. Add the vegetables and mix well
  6. Cook in greased heavy based pan (we use coconut oil or butter). About 1 tablespoon of mixture makes a good sized fritter
  7. When the mix has partially cooked, flip over and cook the other side
  8. Serve hot or cold

Note that this mixture is quite liquid – you haven’t made a mistake!!

Variations:

  • Add some chopped, cooked bacon – about 1/2 cup
  • Add some grated cheese – about 1/2 cup – cheddar works well, and crumbled feta is amazing!!
  • Add finely chopped chillis (I use home made lacto-fermented jalapenos)
  • Add all of the above for a more hearty fritter!!

Ideally I like to serve these with a simple garden salad and guacamole. (The avocado adds some extra fats for a more satisfying meal.) They’re also great with basil pesto or a nice salsa. More often though, the kids are wanting them as soon as they come out of the pan. They end up eating them as they are cooked.

There are endless ways that you can make your own variations. Go ahead! Let us know what your favourites are in the comments below.

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