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Veggie fritters with chipotle aioli (v, gluten free)

Veggie fritters with chipotle aioli (v, gluten free)

 

Ingredients

  • 1 cup Corn
  • 1 zucchini, shredded and squeezed of excess liquid
  • 1 small sweet onion, diced
  • 1 summer squash, shredded and squeezed of excess liquid
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp Smoked paprika
  • 1 egg
  • ¼ cup parsley, chopped
  • ¼ cup cilantro, chopped
  • 1 cup Chickpea flour
  • 1 tbsp coconut oil + more as needed
  • 1 cup Mayo
  • 1 large chipotle in adobo or two small
  • ¼ cup cilantro
  • 1 tbsp lime juice

 

Directions

  1. Combine zucchini, onion, squash, spices, parsley, cilantro and egg. Stir well to combine. Slowly add in chickpea flour. You may not need it all if there is not a lot of moisture in your vegetables. Add corn and combine. Set aside.
  2. Add mayo, chipotle in adobo, cilantro and lime juice in a food processor. Pulse to mix. Refrigerate until ready to use.
  3. Preheat a pan over medium heat. Add coconut oil and drop the fritter batter into oil, ¼ cup at a time. When the bottoms are golden, flip fritters and allow to cook for another 2 minutes.
  4. Serve with the chipotle aioli. Enjoy!
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