2 zucchinis, coarsely grated (I had one large, one small) OR 1 zucchini and handful of butternut squash
1/4tsp vanilla extract (alcohol free)
1tbsp stevia (or honey, maple/date syrup or none at all)
1 medium white potato, coarsely grated (optional)
1/4 cup yellow onion, diced
1/4 cup Quinoa flour** or Chickpea Flour
Salt to taste
1 tsp dried rosemary (or herb of choice)
1 tsp dried parsley (or herb of choice)
1.5 Tbsp olive oil, divided ( I used avocado)
Mix all ingredients together in a small bowl except flour and oil – reserve 1 Tbsp oil for “frying”. Then pat dry with paper towel to remove excess water from veggies. Then add oil and flour
Heat remaining oil over medium in a deep sauté pan. Form mixture into “patties” – this is a loose term, as you’ll notice these are very moist and don’t seem to stick initially. Just form those patties and trust the veggies.
Cook on each side for 4-5 minutes, until browned and sticking. Just like a pancake, you’ll know when to “flip” because it will actually do so (vs. crumbling into tiny zucchini+potato pieces).
I could do three fritters at a time; this batch made a total of ~12. One serving is 2-3, depending on how big you make them.