Zucchini and Sweet Potato Fritters

Gluten, Grain, Dairy, Egg, Nut and Refined Sugar Free

I thought that having a son with a severe egg allergy meant that fritters were not something that we were going to be able to have – boy was I wrong!! These fritters are not only egg free, but grain, dairy and nut free too. They are huge on nutrients, full of wholefoods and delicious!

INGREDIENTS:

• 3 cups grated zucchini
• 1 cup grated sweet potato
• 150g tapioca flour
• 30g coconut flour
• 1 1/2 tspn dried mixed herbs
• 3/4 x leek finely cut
• salt and pepper to taste
• 4 Tblspn tahini
• 3 Tblspn extra virgin olive oil – for cooking
  
  
  
  
  
  

METHOD:

1. Squeeze excess liquid from grated zucchini.
2. Place all ingredients (except extra virgin olive oil) into a large bowl and combined until well mixed.
3. Heat oil in a saucepan on medium-high heat.
4. Roll fritter mixture into small handful sized balls and place into frypan, cooking on both sides until brown.
5. Remove from saucepan and allow to sit while cooking remaining mixture.
   
   
   
   

NOTES: