Ultimate Veggie Fritter
I’m a big sucker for a tasty fried fritter. They are perfect for breakfast with a poached egg, on their own for lunch and a side dish with dinner. And the more veggies the better!! This recipe makes use of several summertime goodies like carrots, zucchini, Swiss chard and even garlic scapes. Serve with a dollop of sour cream and a squeeze of fresh lemon juice.
Ultimate Veggie Fritter
1 carrot, medium, grated
1 zucchini, medium, grated
2 cups roughly chopped Swiss Chard
1 cup chickpea flour (substitute whole wheat flour)
3 eggs, large
1 garlic scape, finely diced (substitute 1 tbsp diced red onion)
1 tbsp lemon juice
½ cup fresh mint leaves, finely chopped
½ cup fresh parsley, finely chopped
Salt and pepper to taste
Grate zucchini and salt it, then leave to drain in a colander. Prepare remaining vegetables and place in a bowl, along with chickpea flour, eggs, lemon juice, mint, parsley and salt and pepper. Squeeze any remaining water from the zucchini and add to the bowl. Combine well.
Heat a pan on medium with a tablespoon of oil. Form fritters into patties and cook for 3 minutes aside, or until cooked through.
Serve with sour cream and fresh lemon juice.