VEGGIE FRITTERS

Thérèse Buckingham for Vitality in Focus

Yields 10-12 Fritters

Carrot-Zucchini Gluten-Free Vegetable Fritters

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Ingredients

• THE FRITTERS:
• (use organic ingredients where possible)
• 2 cups grated carrots and zucchini (about two large carrots and one large zucchini)
• 2 eggs; whisked (organic and/or free-range if possible)
• 1/3 cup flax meal
• 3 tsp chia seeds
• 1/2 tsp Himalayan or sea salt
• 3 grinds on a pepper mill
• 1-2 tsp coconut oil
• THE KALE SALAD:
• 2 cups of chopped kale
• 1 cup of grated carrots (you can use what is left from the carrots grated for the fritters)
• 2 TBS pepitas
• 2TBS goji berries (could replace with raisins, dried cherries, or dried blueberries)
• Juice from 1 lemon
• 1-2 TBS Extra Virgin Olive Oil

Instructions

• Add all of the salad ingredients to a bowl and toss to combine. Let the salad sit while you make the fritters. This will give the kale time to soften.
• To make the fritters combine all ingredients in a large bowl.
• Heat the coconut oil in a hot skillet.
• Spoon about 1/3 cup of the fritter batter onto skillet and flatten out like little pancakes. Fit as many as you can onto the cooking surface.
• Let the fritters fry for about 4 minutes until brown underneath.
• Turn them and let them brown on the other side.
• Serve the fritters with the kale salad and enjoy!

Notes