Spiralized Vegetable Cornmeal Fritters
Try this Spiralized Vegetable Cornmeal Fritters recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 eggs, beaten
- 2 tbsp olive oil
- 1 large carrot
- 1 tsp tumeric
- 1 large zucchini
- 5 scallions, chopped
- 3/4 cup organic corn meal
- Carbohydrate 6.16289 g
- Cholesterol 0 mg
- Fat 1.96601500072367 g
- Fiber 1.99579999488592 g
- Protein 1.530665 g
- Saturated Fat 0.292707500099924 g
- Serving Size 1 1 -6 (120g)
- Sodium 42.1578932291812 mg
- Sugar 4.16709000511408 g
- Trans Fat 0.128202500019597 g
- Calories 43 calories
Slice your carrot and zucchini half-way through, lengthwise. Spiralize, using Blade C. Place your spiralized veggies, scallions, cornmeal, salt, pepper, turmeric, and eggs in a large bowl until thoroughly combined.Heat a skillet with 1/2 tbsp of olive oil over medium-high heat.Once the skillet heats, scoop out 1/4-1/2 cup of the mixture. Place it to one side of the pan and flatten the mixture with a spatula so that it resembles a small patty. Repeat and place on the other side of the pan.Fry for 2-3 minutes, flip over, flatten with a spatula and cook for another 2-3 minutes or until a patty is formed.Repeat until all of the mixture is used. Served!
