Baked Veggie Fritters

Here is a great way to add lots of veggies into your day.

In an attempt to be more “gluten conscience” I used gluten free ingredients like brown rice flour and almond meal. But that can easily be swapped out with whole wheat flour and panko crumbs. I also used my Cuisinart to shred the zucchinis and carrots making this recipe quick and easy.

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So here it is.


6 small or 3 large zucchini, shredded

3 carrots, shredded

3 scallions, sliced

1.5 cup frozen corn

1 jalapeño, finely chopped

1 cup chopped fresh parsley

3 eggs

1 cup almond flour (or panko crumbs)

1 cup brown rice flour (or whole wheat)

1/2 tsp baking powder

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper

olive oil


Combine all the veggies into a large mixing bowl, season generously with salt and pepper.

Add all other ingredients (except olive oil), mixing it as you go.

Drizzle a baking pan with olive oil.

Form batter into patties and bake at 400 degrees for 10 minutes.

Flip the patties over and bake another 7-8 minutes.

Enjoy over quinoa and topped with a dollop of greek yogurt!

Makes about 10 fritters

One Comment Add yours

  1. sashae11 says:

    This sounds so good! I love that they’re baked instead of fried. I’ll have to try them soon!

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