I’m always searching for creative ways to get my vegetables in. To me, the best vegetable is a disguised vegetable. (I’m working on that.) Broccoli that doesn’t look like or taste like broccoli sounds good to me! A couple months ago, I was looking at a recipe for squash fritters and a light bulb turned on. Yet another way to disguise a serving of veggies! Better yet, these fritters would hold up better in the fridge through the week in my food prep containers.
I decided not only would a fritter be delicious using mixed vegetables instead of just squash, but that I could also easily make this without wheat flour. I figured coconut flour would be the best choice combined with the steamed vegetables and eggs because it would help bind everything together. I kept the seasoning fairly standard with salt, pepper, and garlic powder, but feel free to make them more savory with herbs like rosemary or thyme.
You can certainly bake or pan fry these fritters, but my world currently revolves around my air fryer so the directions below are for the air fryer. Heat up a little oil in a frying pan over medium heat and cook about 4 minutes per side if you want to use your stove. I have tried both ways and I prefer the air fryer as it cooks through more thoroughly..
This probably won’t win any culinary awards for best dressed or fanciest, but it’s a quick and easy food prep option that I hope you enjoy!
Here is a photo of how I used them in my weekly prep:
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