ZUCCHINI FRITTERS RECIPE | healthy breakfast recipe | vegan and gluten free | hello green
Colorful and crispy #zucchinifritters as always vegan and gluten free. Very delicious #healthybreakfast recipe. It’s summer time and we should take advantage of seasonal vegetables. This refreshing #zucchinirecipe is perfect for breakfast or afternoon snack as well as an appetizer. We at HELLO GREEN are here for you. Thank you for your continuous support and stay connected.
#zucchinifritters #fritters #zucchinirecipe #veganrecipe #veganzucchinirecipe #glutenfreerecipe #hellogreen
Prep time: 20 min
Cook time: 20 min
Servings: 12 fritters
For this recipe:
Himalayan Pink Salt:
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Ingredients:
2 Zucchini
3 Potatoes
1/3 Bunch Fresh Mint
1 Cup Oat Flour (GF)
3 tsp Salt
1 tsp Black pepper
2 Tbsp Ground Flaxseeds
1/2 Cup Avocado Oil
Method: Grate the zucchini, add some sea salt, mix well and let it sit for 10 minutes. Grate the potatoes and add them to a bowl with water to prevent from browning. Drain the water from the potatoes and use a cheese cloth to remove any excess water. Transfer them to a large bowl. Use the same cheese cloth to remove the water from the zucchini and add them to the potatoes. Season with salt, black pepper, chili pepper (optional). Add the flax egg (mix 2 tbsp of ground flaxseeds with 5 tbsp water and let it rest for 5 minutes) and oat flower. Add freshly chopped mint and mix well. Let the mixture rest for 10 minutes, form the fritters and cook in heated oil for minimum of 7 minutes on medium heat. Flip the fritters over and cook for 7 to 10 minutes until crispy. Serve with vegan tzatziki sauce or any other dip of your choice and/or add it to you breakfast sandwich or wrap.
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