Description
These Gluten Free Vegetable Fritters are the perfect combination of deliciousness and nutrition. Made with a variety of fresh vegetables, they are packed with vitamins and minerals to keep you healthy.
Recipe Inspiration: Chef Julie RD’s Zucchini Carrot Fritters.
Ingredients
- 16 oz Broccoli Slaw *
- 1 1/3 cup Almond Flour
- 3 Eggs
- 1/4 cup Olive Oil *
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Gather your ingredients
- Add almond flour, baking powder, salt and pepper to a large mixing bowl. Whisk to incorporate all ingredients.
- Crack your eggs into a separate bowl or glass and whisk well. I like to use a small blender or electric whisk to do this. (see equipment below for the exact blender I use).
- Add broccoli slaw and eggs to the almond flour mixture. Incorporate all ingredients with your hands.
- Add olive oil to a pan and set on medium heat.
- Using your hands, form 8 golf ball sized balls with the batter you have just prepared.
- Gently mash down the balls to form 1inch thick patties.
- Add your patties to your preheated pan.
- Cook for about 5-6 minutes on each side, or until golden brown and crispy.
- Serve and enjoy!
Notes
The broccoli slaw I use is the Marketside Organic Fresh Broccoli Slaw from Walmart. It is about 50% broccoli, 40% Carrots and 10% Purple Cabbage for those who want to make their own.
The consistency of the batter will depend on a few factors, such as how dry your flour is and how large your eggs are. Feel free to add more flour if it’s too wet or an extra egg if it’s too dry to get a consistency shown in the photos.
The olive oil should coat the entire pan and be about 1/8 – 1/4 inch deep. If you need to use more oil to make that happen, do so. It will depend on the size of your pan in most cases.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Sides
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 220
