These savory fritters are the perfect way to hide more veggies at breakfast or for a snack. Fritters are a great on-the-go meal (no mess in the car for kiddos) and they heat up well, so they can be prepared ahead of time. I have a feeling this will be my go-to breakfast for famer’s market days! These are similar in taste to hash browns, so we like to dip them in unsweetened ketchup.
- 2 medium fresh zucchini shredded
- 1 carrot shredded
- 1 small onion shredded
- 3 eggs
- ½ cup Parmesan cheese
- ¼ cup almond flour or white or brown rice flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp Italian seasoning
Preheat oven to 385°F.
Grease a muffin tin or could line your pan with unbleached baking cups
Shred the zucchini, carrot, and onion in food processor (or could use box grater)
Squeeze the vegetables in a thin kitchen towel to remove excess liquid.
Place vegetables in a medium to large size bowl.
Add the eggs, Parmesan cheese, almond flour (or rice flour), and spices and mix until combined.
Fill the muffin tins ½ full.
Bake for approximately 15-18 minutes or until tops and sides are starting to brown.
I serve with Primal Kitchen unsweetened ketchup