Delicious egg-free, dairy-free and wheat-free, crispy vegetable fritters the kids will love … yes they actually hold together.
These are seriously the tastiest, most kid-friendly egg-free fritters we’ve found.
They are literally FULL of veggies (the corn can be easily substituted if you don’t include it in your diet) and even have a sneaky compliment of fragrant gut-healing herbs.
And most importantly you can dip them in condiments they hold together so well!
Since becoming an egg-free household (a massive transition from when we were eating 5 dozen a week on GAPS) we miss our picnic zucchini slice.
But these make an absolutely perfect substitute.
And most importantly they are a sneaky vehicle for getting gut-healing anti-oxidant rich aromatic herbs into the kids.
Oregano and thyme are power house herbs with anti-bacterial and anti-fungal properties (among many many others) and work wonders at keeping gut bugs where they should be.
Down in the lower reaches of your intestines.
They are packed full of fibre (read PREBIOTICS!) and add an amazing but subtle flavour to these fritters.
For more info on the wonders of oregano this is a great article to start with.
The more you can get into the kids the better.
Here’s to hiding veggies and herbs!
Happy cooking mama!
Easy Egg-Free Vegetable Fritters
- 2 cups grated zucchini (approx 400g or 2 medium zucchinis)
- 2 cups grated pumpkin (approx 400g or 1/4 medium pumpkin)
- 1/2 red onion - finely diced (approx 50 - 60g)
- 3 cloves crushed garlic
- 2 cobs fresh corn kernelled (approx 250g)
- 1 tsp fresh oregano - finely chopped (about 2 sprigs 4cm long)
- 1 tsp fresh thyme - finely chopped (about 5 sprigs 4 cm long)
- 1 tsp sea salt
- 1 tsp ground coriander
- 3/4 cup chickpea flour (besan flour)
- 3/4 cup sweet potato flour
- 2 Tbsp tahini paste (approx 50g)
- 1/4 cup coconut oil for frying
- Using a large mixing bowl, combine zucchini, pumpkin, corn, oregano, thyme, ground coriander and sea salt. Mix well to combine. Set aside to rest for 10 minutes. This allows the salt time to pull water out of the vegetables.
- Add chickpea flour and sweet potato flour and mix well.
- Add tahini and mix through. You may need to do this by hand to adequately combine the sticky tahini paste.
- Allow to rest for 15 - 30 minutes. During this time the flours will absorb the released water and create a batter that will hold together when fried.
- Warm a cast iron skillet over medium heat. Grease with 1 Tbsp of coconut oil and scoop out 1/4 cup of mixture. Shape into a flat disc and fry for 3 - 5 minutes each side or until golden brown.
Get the kids in the kitchen and out in the garden picking the herbs and you are sure to have a family favourite.
Hide those herbs!