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I don't know about you guys, but for me, roasted veggies can get a bit ollllld -- so I'm always on the lookout for new side dishes! I've been seeing a ton of fritter recipes floating around -- zucchini fritters, sweet potato fritters, broccoli fritters. You name it, you can probably turn it into a fritter.
I was thinking about trying my hand at zucchini fritters, but the squash at the store were looking so sad! So I thought about what I had on hand already that might make a good fritter, and I found this bag of Hanover Confetti Style Shredded Vegetables in my freezer. PERFECT. It's a blend of carrots, broccoli, and cauliflower that you steam right in the bag. SHORTCUT FRITTERS YEAHHHH! No dirty grater or cutting board... and I'm sold.
Before you start to feel guilty about eating these fried little blobs of tasty, just know that the ONLY ingredients besides the veggies are 1 Tbsp almond meal, 1/2 Tbsp coconut flour, 1 egg, and spices. So they are mostly veggies! They are also cooked in coconut oil, which is a heart-healthy fat.
Serve these little dudes with dippy eggs to get some extra veggies in early in your day, OR serve them as a side for lunch or dinner! They might also make great "buns" for sliders, but that may be encroaching on SWYPO territory.
Confetti Veggie Fritters
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
1 10.5 oz bag Hanover Confetti Style Shredded Vegetables
(once steamed and drained, equals about 1.5 cups)
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 Tbsp almond flour
1/2 Tbsp coconut flour
2 Tbsp coconut oil
Optional: Horseradish Ranch Dipping Sauce
1/4 cup homemade ranch dressing
2 tsp prepared horseradish
- First, steam the veggies - microwaving the bag for 3.5 minutes.
- Once veggies are cooked, dump them into a clean dish towel or a couple of layers of paper towels and squeeze out as much water as possible (there will be a lot!).
- In a medium bowl, combine egg with parsley, onion powder, salt, pepper, and garlic powder.
- Add shredded veggies to the egg mixture and combine until veggies are well coated.
- Sprinkle in almond and coconut flours and combine well.
- Heat 2 Tbsp coconut oil in a large skillet over medium-high heat.
- To make sure the oil is hot enough, drop a tiny pinch of the fritter mix into the skillet. If it sizzles, you are good to go!
- Drop the fritter batter in ~1/4 cup scoops into the hot skillet. Use a fork or a spatula to press any stray shreds into the closest fritter.
- Cook for 1-2 minutes (until nicely browned), then flip over and cook for another 2 minutes.
- Remove to a doubled over paper towel to blot excess oil.
- Serve with horseradish ranch dipping sauce (just mix horseradish and ranch together), with dippy eggs, or as slider buns!