Parsnip, Carrot, and Jicama Fritters
These fritters are delicious, easy to make, and filled with veggies and protein! I like them with fried eggs for breakfast and smothered in almond milk cream cheese for a snack! They’re even great re-heated, making them an excellent choice for meal prep.
Parsnip, Carrot, and Jicama Fritters
Play around with your vegetable mix! Most blends should turn out, just make sure you have enough eggs and flour to hold them together for frying. You could also try baking these, but the frying is what gives them their signature crispiness. Use the oven for re-heat. 400 degrees for around 15 mins should do the trick. In a pinch, they're even good cold. Try making these the next time you meal prep!
Ingredients
- 5 Carrots, shredded
- 3 Parsnips, shredded
- 1 Jicama, shredded
- 2-3 Eggs, whisked
- 1-1.5 Cups Gluten Free Flour - Cassava
- Salt and pepper to taste
Instructions
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Start by shredding your vegetables. Use the grate on a food processor to speed up the process.
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Place shredded vegetables in large mixing bowl.
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Toss vegetables with 2 eggs, 1 cup of flour, 1 tsp pepper, and a 1/2 tsp salt. Make a vegetable patty. If it holds together, then go ahead and start frying. If it doesn't add more flour and another egg if you have a large batch. Add flour until it holds together.
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Fry vegetable fritters for 3-5 minutes each side.
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Let cool on a wire rack.
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Serve alongside eggs for breakfast. They're great topped with kite hill cream cheese or yogurt sauce.
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You can also eat them alongside salad greens and protein for lunch!
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They smell so good, you'll have taste testers waiting.
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