Breakfast Fritters
These can be made with squash, cauliflower, broccoli, or a mixture, be creative! Some vegetables should be steamed first. (I use the inside of the light green squash after I hollow them out for stuffed quinoa squash.)
Recipe:
Coconut oil for frying
4 eggs
8-9 Tbs. sprouted flour
1 and ½ tsp sea salt
¼ tsp freshly ground pepper
1 Cup chopped fresh mint leaves or 4 Tbs. dried crushed.
1 Cup finely chopped fresh parsley
2 and ½ Cups grated or finely chopped squash or other vegetable, if hard steam for 5 minutes first.
Instructions:
1) Heat oil on med high
2) Beat eggs, stir in flour, salt and pepper and mix well.
3) Fold in the mint, parsley and vegetable.
4) Drop by a large Tbs. into the hot oil and fry on both sides until golden brown. Then place on paper towels to soak up extra oil.
May be eaten room temperature or hot. Serve with salted plain yogurt, mix some dried dill or mint into yogurt for a nice treat.
A Nutritional Makeover 