I first made these in the dead of winter, and it felt really good to see and eat all these vibrant colours at that time of year.
If you have a food processor, the shredding disc makes this recipe sooooo easy. It will literally take you undre five minutes to prep the veggies. And really, substitute any veggies you have in the fridge, it’s a great way to use anything up that might be on the verge of going bad. Same thing goes for spices, add whatever you like for extra flavour 🙂
After everything is mixed up, fry it for a few minutes and eat! Serve with a big leafy green salad and a bit of sour cream for a delicious and hearty vegetarian meal.
Shredded Vegetable Fritters Recipe
1 Large Sweet Potato, peeled
1 Small Carrot, peeled
1 Bell Pepper, seeded and diced
½ cup whole wheat flour
Pinch Each Salt and Pepper
1 Tbsp Fresh Parsley, finely chopped
1 – 2 tbsp Vegetable Oil
1. Using a hand grater, or the shredding disk of a food processor, shred the sweet potato, carrot and zucchini and place in big bowl.
2. Stir in the bell pepper, parsley, flour, egg, salt and pepper and mix well.
3. Pour Vegetable Oil into a large, non-stick skillet and heat over medium-high heat. Scoop out a large spoonful of the vegetable mixture and press against it between your hands to flatten it out. Place the fritter in the pan and cook until crispy and golden brown on both sides, about 5 minutes per side. Repeat until all the veggie mixture is used. Place the fritters on paper towels to soak up any excess oil.