Tuesday, May 22, 2018
Vegetable Fritters Salad
 Second vegetarian dish is up! Vegetable Fritters Salad was fun to make. I’ve had lot’s of fritters but had yet to make them myself.
Vegetable Fritters Salad

 It’s a little work but its totally worth it. The goal to fritters besides great taste, is to make sure it gets crispy and avoid it becoming soggy. In order for it to stay crispy, you have to make sure you remove as much water from the zucchini and sweet potato, and it aint easy.
Vegetable Fritters Salad
Before I get into how to remove the water, let’s talk #mealprep. Sadly, this dish is NOT meal prep friendly. Even by removing all the water in the vegetables, it won’t make it any better. The reason it’s not meal prep friendly: vegetables hold moisture no matter what. With that being said, by the next day or two, it will definitely be soggy city. These are supposed to be fried and crispy, not mushy. But hey, if you don’t mind it, more power to you. In conclusion, prep this no more than one day ahead, and preferably consume the same day if possible. Sorry guys, I tried to find a ways to make it last longer but the texture and flavor just won’t be up to par.
Vegetable Fritters Salad
Vegetable Fritters Salad

Vegetable Fritters Salad


  • 2.5 cups zucchini, shredded
  • 1 cup sweet potato, shredded
  • 2 large eggs
  • 2 tsp salt
  • 1/2 cup white onion, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1/3 cup corn meal
  • 1 tbsp cassava flour or corn starch
  • 2 cups romaine letter, chopped
  • 1/3 cup olive oil
  • For the yogurt sauce:
  • 1/2 cup greek yogurt
  • 1 tbsp cilantro, chopped
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 lemon, juiced


  1. Mix zucchini onion, and sweet potato in a colander. Push out as much water as possible.
  2. Grab cheese cloth or a large clean kitchen towel, add the mix, and squeeze out more water.
  3. Yes, it requires that much stringing. Let sit in colander another 15 mins, then squeeze again.
  4. Point is to remove as much water as possible.
  5. Once removed, add to large bowl.
  6. Whisk eggs, salt, pepper and garlic together.
  7. Add eggs to zucchini mixture.
  8. Then add cassava flour or corn starch to the mix and fold it in.
  9. Yogurt Sauce Instructions:
  10. Mix yogurt, cilantro, salt, pepper, lemon juice, and avocado oil. Mix and enjoy.
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