Recipe: Vegetable and Cornmeal Fritters

These fritters come together especially quickly if you have a food processor to do the shredding for you! Just another form of food on the pancake to fritter continuum these cornmeal fritters have a firm texture and are actually pretty healthy while being accidentally gluten free too.

Vegetable and Cornmeal Fritters
Yields 8
Quick gluten free alternative to pancakes.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 carrots, shredded
  2. 1 medium zucchini, shredded
  3. 3 scallions, sliced thinly
  4. 2 eggs, whisked
  5. 65g corn meal
  6. 8g salt
  7. 6g tumeric
  8. 30ml olive oil
Instructions
  1. Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.
  2. Heat a frying pan with olive oil over medium-high heat.
  3. Once the pan is heated, scoop out 1/4 cup of the mixture. Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture then fry each side for about 3-4 minutes until golden brown.
Notes
  1. These are quite crisp if you don't let the water soak in to the cornmeal before frying, if you like a softer texture make the batter at least 15 minutes ahead of frying them.
Adapted from Healthy Nibbles and Bits
Mab Made Food http://www.mabdese.net/bento/

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