If you’re a fan of gardening then you are probably just as inundated with zucchini as we are here at Common Ground! This recipe is a great way to use up excess veggies; make a big batch on the weekend, freeze, and then pop them in the toaster oven for breakfast at your leisure.

For the Fritters:
- 1 medium-large zucchini, grated
- 1 spring onion, minced
- 3 small carrots, peeled and grated
- 2 small kohlrabi, leaves removed, peeled and grated
- 1/4 cup chopped parsley
- 1 egg (or 1tbsp of ground Flax Seed mixed with water)
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp canola or coconut oil
Spicy Adobo Sauce:
- 1/2 cup Mayo (vegan works too!)
- 1/2 cup sour cream or plain soy yogurt
- 2 chopped scallions
- 1 table spoon Adobo Pepper Sauce with chopped peppers (or your favorite Hotsauce)
- Pinch Salt + Pepper
Directions:
- Shred your veggies by hand or put them through the food processor. Toss with a table spoon of salt and let sit for 5-10min. Squeeze excess water out of the veggies and pat dry with a towel.
- Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
- Add canola/coconut oil to a deep pan over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the size of your skillet, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
- Transfer cooked fritters to a paper towel to absorb some oil. Serve with Spicy Adobo Sauce.
Photo and recipe courtesy of karalydon.com
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