Zucchini & Sweet Pepper Fritters

A fun way to eat your vegetables! Grain-free, gluten-free, delicious.

Story

This is an adaptation of a corn fritters recipe that my 4 year-old fell in love with. It comes from the My Favorite Recipes cookbook, which I bought for him because its full of beautiful food photos and images of children in chefs hats, whisking, pouring and serving. I knew it would be an inspiration in the kitchen for him. Of course, the cookbook is not gluten-free, so I developed this gluten-free, grain-free version, using almond flour and replacing the corn with zucchini and sweet peppers.

Ingredients

2 eggs
3 tablespoons milk or milk substitute (we use almond milk)
2-3 tablespoons olive oil
1 1/4 cups almond flour
1 teaspoon baking powder
pinch of salt
1 cup of zucchini, shredded
1/2 c up of bell pepper (we like to use orange, but any color will work), minced
2 scallions, minced (green parts only for low FODMAPs)
OPTIONAL:
cherry tomatoes
basil leaves

Instructions

Separate the egg whites from the yolks, being careful not to get any yolk in with the whites*. Whisk the egg yolk, milk and 1 Tablespoon of oil. (this is a great thing for kitchen helpers to do). Sift the flour, baking powder and salt (another thing kids can help with).* Pour the dry ingredients into the egg mixture and stir until a batter forms. Fold in the zucchini, pepper and scallions. Beat the egg whites until stiff peaks form.  Carefully fold in the egg whites, and turn the batter over and over (slowly) until the whites are combined.

Heat the remaining oil in a pan over medium high. When the oil is hot, add about 2 Tablespoons of batter to form a fritter. You might be able to fit 3 fritters in your pan at once. Cook for 1 to 2 minutes or until golden brown. If bubbles come to the surface of the fritter, that’s usually a good indication that its time to flip. Flip the fritters and cook another 1-2 minutes.

Serve with cherry tomatoes, basil and broiled shrimp.

If you double the recipe, you can serve leftovers for breakfast, topped with maple syrup, or a fried egg.

*If you are time-crunched, you can skip separating the eggs and sifting the flour, but both these steps make for fluffier fritters.