Sometimes I can test a recipe five times to ‘perfect’ it. Other times the best recipes are sitting right under my nose but I never publish them because they have become so normal to me.
These baked vegetable fritters are my favourite go-to snack. I used to make these fritters each week to snack on when I had my 9-5 office job. Since I ate them so much, I thought they were one of ‘those’ foods I’d eat in only in private and not share them with anyone else, unless I had to…
Ina last minute rush, I made a small batch of these fritters for one of my Canberra workshops. Surprise, surprise, they were a massive hit! I continued to make them for my next three workshops, and I was bedazzled that people kept asking for the recipe! Workshop attendees said that the fritters were delicious, light and moist. It’s a relief that other people consider my everyday food palatable – HA!
The fritters are packed with vegetables and protein, helps sustain my energy and makes me feel physically and mentally good! They are perfect for using up leftover vegetables in your fridge too. Greenie points, yay! I’ve loaded the fritters with zucchini, carrot, sweet potato and cabbage and they were all delicious. The chickpea flour gives the fritters a natural cheesy and nutty taste which, in my opinion, is to die for. I’ve subbed the chickpea flour for other gluten free flours but they are not as satiating.
I turned these fritters up a notch by sprinkling dukkah on both sides to give them a divine nutty crust. Dukkah will transform the fritters from snacks to perfect canapes/bites at gatherings… and Christmas is just around the corner! I used Table of Plenty’s Lemon and Herb dukkah which is packed with almonds, sesame seeds, spices and dried lemon. The zesty dukkah perfectly complements the earthiness of the fritters. Or if you aren’t cooking at Christmas, you can add the dukkah fritters to a salad and you’ve got a satiating meal. Or if you make the fritters a little larger, you’ve got amazing burger patties!
Now, GO! What’s stopping you?
This post was sponsored by Table of Plenty. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- 2 medium-sized zucchinis
- 1 medium-sized carrot, peeled
- 1 tbsp chia or flax seeds
- ¼ cup chickpea flour
- ¼ cup nutritional yeast
- ¼ cup Table of Plenty Lemon and Herb Dukkah (optional)
- Preheat oven to 180C.
- Coarsley grate the zucchinis and carrots using a hand held grater or a grater attachment on a food processor. Add vegetables to a mixing bowl.
- Grind the chia or flax seeds in a high-powered blender until powdery. Add powder to the mixing bowl with chickpea flour and nutritional yeast.
- Using your hands, mix and firmly squeeze the fritter mixture until water seeps out of the vegetables and combines with the dry ingredients. Continue mixing and squeezing until all ingredients stick together.
- Generously sprinkle dukkah on a lined baking tray. Shape fritters into 5-8 cm rounds and place on lined baking tray ensuring the bottom of each fritter is covered in dukkah. Sprinkle dukkah on the surface of each fritter.
- Bake fritters for 15 minutes or until the edges are golden brown. Flip fritters and bake for another 5-10 minutes.
- Serve with desired dip and enjoy!