Zucchini and Turnip Fritters

I love finding easy side dishes to replace the starch of potatoes, rice, or pasta. Here’s one that’s healthy as well as delicious that your family will love because it’s fried! The golden brown goodness of these fritters will get even your children to eat them. Feel free to change up the vegetables – I used zucchini, purple top turnip and carrots but one made with yellow squash, kohlrabi, and butternut squash would also work, or maybe you’d prefer zucchini, celery root, and parsnips. The seasonings can also be switched up – instead of garlic powder and coriander, how about dill, marjoram, basil, thyme, cumin or even some curry. Have fun with this one.

In the bowl of a food processor, place:

1 medium zucchini, cut into sections lengthwise and then quartered

1 medium purple top turnip, ends removed, peeled, and quartered*

8-10 baby carrots, rainbows make a pretty patty

Pulse until well grated. While the vegetables are grating heat over medium heat in a 12″ high-sided skillet:

about 1/4 inch of oil (I used a mixture of olive and avocado oil)

Pour the grated vegetables into a medium-sized bowl and add:

1/4 cup gluten-free all-purpose flour

1 teaspoon baking powder (aluminum free)

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder (not salt)

1/4 teaspoon coriander

2-4 green onions, chopped, both green and white sections

Stir to combine thoroughly. Scoop out portions using a 1/4 cup measure. Form into patties. Place in the hot oil and fry until golden brown, about 3-4 minutes, flip and do the same on the other side. Remove and drain on a paper towel to remove excess oil, season with a little more salt. Serve immediately. Makes 2-4 servings depending on what else you’re serving with them and your family’s appetites!

*The purple top turnip has a very mild flavor while the yellow turnip (or rutabaga) is much stronger.