Every now and again I like adding vegetables to breakfast, and one breakfast food I miss is vege fritters. This recipe does come close.
This recipe can also be adjusted to add sweet corn or grated carrot or any grated vegetables.
1 cup flour (I use a mix of rice flour and gluten-free flour mix)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk (any vegetable based milk works)
2 tablespoons extra-virgin olive oil
1/2 cup grated zucchini.
Put flour, baking powder and salt into a medium bowl.
Make a well in the middle, pour in half the milk. Whisk together. Add zucchini.
Gradually add the rest of the milk until thick pouring consistency.
Heat up a lightly-greased pan to medium low.
Pour in the batter to make small fritters. I use a large pan and make 5 at a time. Cook till golden brown on both sides.
Don´t think she even noticed the zucchini.