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Printed Book:
34
Vegetable Fritters
Add all vegetables and parsley to a food processor and chop. In a mixing bowl, beat together egg, water, sea salt, pepper, Italian seasoning and baking powder. Add Spelt flour and mix until smooth. Blend chopped vegetables into batter by hand until well mixed.
Heat coconut oil in a frying pan. When hot, drop heaping tablespoons of batter mixture individually on the frying pan. Cook about 5 minutes, until each is brown on one side. Turn over and cook for another 3 minutes to brown the other side. Let cool for 2 minutes on a plate covered with paper towel before serving.
Ingredients:
1)
Swiss chard leaves: 3
2)
kale leaves: 3
3)
spinach: 2 cup
4)
asparagus stalks: 5
5)
medium onion: 1
6)
zucchini: 1
7)
red pepper: 1
8)
italian parsley: 0.5 cup
9)
large egg: 1
10)
water : 0.75 cup
11)
sea salt: 0.5 teaspoon
12)
black pepper: 1 pinch
13)
italian seasoning: 0.5 teaspoon
14)
baking powder: 0.5 teaspoon
15)
spelt flour: 1.5 cup
16)
virgin coconut oil: 3 tablespoon
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