Veggie Fritters are a great way to use up veggie ends you might throw out.

We’ve got a follow up recipe to the veggie pizza shared last week: veggie fritters! After chopping up all that fresh cauliflower, broccoli and carrots, there was quite a bit of fresh veggie food waste. I try to avoid wasting food if it’s possible, and these veggie fritters are the perfect way to use up the not so pretty ends of broccoli, cauliflower and carrots. I’ve shared recipes for fritters here before, quinoa and broccoli fritters to be exact. Basically if you have leftover veggies, quinoa…you name it…make fritters! They’re so good dipped in mayo or aioli.

What you’ll need to make Veggie Fritters:

2 cups vegetables chopped small and steamed (broccoli, cauliflower and carrots…use what you got here)
3 medium eggs
1/2 cup almond flour/meal
1/2 cup grated cheese parmesan cheese…or any Italian white cheese
salt and pepper to taste
2-4 tablespoons coconut oil or butter
mayo or aioli for dipping

How to make Veggie Fritters:

Whisk the eggs together in a bowl. Steam the veggies in a covered pan with a little bit of water. Let the veggies cool and press out any excess liquid.
Mix together the veggies, almond flour, cheese, eggs and salt and pepper.
Warm up your pan, add a tablespoon of butter or coconut oil to the pan.
With a 1/4 measuring cup, scoop out some of the mixture and press flat in the pan. Fry the veggie fritters on both sides until golden brown. Serve warm or at room temp with a side of mayo or aioli for dipping.

How to store Veggie Fritters:

Veggie Fritters will stay good in the fridge for up to 1 week! Just store them in an air tight food storage container.

What veggies to use for Veggie Fritters:

The great thing about these fritters is that you can use basically any leftover veggies you have. I used broccoli, cauliflower, and carrots in mine but zucchini, squash, potatoes, or any other vegetable you need to use up would work great! If you know you have veggies that are about to go bad, this is a great way to use them up.

Drying out the liquid from the veggies:

One trick for this recipe is to get most of the liquid from the veggies out before you cook them. You can just press another glass bowl on top to squeeze out any excess liquid, and then drain the liquid, or use a paper towel to soak it up too.

When to serve Veggie Fritters:

These fritters are a great way to sneak those vegetables into your kids diet. Have them as a snack or with a meal. If seasoned well they are so good, everyone will love them.

What to serve with Veggie Fritters:

Here are some great options that pair great with Veggie Fritters:

Veggie Fritters

Veggie Fritters are the perfect use for leftover veggies... and they're delicious!

Course Side

Cuisine American

Keyword Fritters, Vegetables, Veggie Fritters

Author Kami | NoBiggie.net

Ingredients

2 cups vegetables chopped small and steamed (broccoli, cauliflower and carrots...use what you got here)
3 medium eggs
1/2 cup almond flour/meal
1/2 cup grated cheese parmesan cheese…or any Italian white cheese
salt and pepper to taste
2-4 tablespoons coconut oil or butter
mayo or aioli for dipping

Instructions

Whisk the eggs together in a bowl. Steam the veggies in a covered pan with a little bit of water. Let the veggies cool and press out any excess liquid.
Mix together the veggies, almond flour, cheese, eggs and salt and pepper.
Warm up your pan, add a tablespoon of butter or coconut oil to the pan.
With a 1/4 measuring cup, scoop out some of the mixture and press flat in the pan. Fry the veggie fritters on both sides until golden brown. Serve warm or at room temp with a side of mayo or aioli for dipping.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!