Easy Veggie Fritters

Serves 4

You’ll Need:

1 1/4 cups almond meal (nut free see notes)

1/2 tsp quality salt

1/2 tsp bicarb soda

2 eggs (egg free see notes)

2 Tbsp softened ghee, butter, coconut oil or tallow, plus extra for frying

1 teaspoon apple cider vinegar

1 cup grated or finely chopped vegetables like zucchini, pumpkin, carrot, broccoli, peas, corn, cauliflower or shredded spinach/silverbeet

Optional: 1/4 cup any fresh shredded soft herbs you like

Serve on their own or with avocado slices, lemon wedges and quality smoked salmon for a fancy brunch.

Method:

1. Preheat oven to 100C

2. In a large bowl mix the almond meal, salt and bicarb soda until well combined.

3. Add the egg, softened fat and vinegar and mix thoroughly.

4. Stir through your chosen vegetables and herbs, if using.

5. Heat extra fat in a large frying pan.

6. Pour large spoonfuls (roughly 1/4 cup) into rounds in the pan. Use the back of a spoon to smooth them into shape, if needed.

7. Fry for 2-4 minutes each side, it's time to turn them when lots of little bubbles appear in the surface.

8. When cooked, transfer to a plate and pop in the preheated oven to stay warm.

9. Repeat with remaining batter and then serve.

These fritters store well wrapped airtight in the fridge for 2 days or in the freezer for up to 3 months. You can fry again in some fat to warm up, or eat them cold. Good for lunch boxes too!

Make these into sweet pancakes by swapping the veggies for 1 cup grated apple and some cinnamon or use berries or mashed banana. add honey or maple syrup, to taste.

GAPS Intro - omit the bicarb soda

Egg Free Use 1.5 Tbsp chia seeds/flaxseeds/linseeds (ground if possible) gelled for 5-10 minutes with 3 Tbsp water

Nut Free swap the almond meal 1:1 for ground tigernuts or buckwheat flour.