Vegetable Fritters

Ingredients

• White potatoes

  Flesh and skin, raw

  2 potato small or 340g

• Carrots

  Raw

  1 large or 72g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg substitute

  Powder

  12g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Oregano

  Freshdirect

  ¾ tablespoon or 5g

• Salt

  Table

  ½ tsp or 3g

• Olive Oil

  Wawa

  1 tablespoon or 15g

Directions

1. Peel potatoes and carrots, and grate into a bowl.
2. Grate zucchini and add to bowl. Add corn, scallions, flour, salt, oregano, and baking powder.
3. Place egg white and egg substitute in a bowl and beat until stiff. Fold into vegetable mixture.
4. Spray a pan and heat over medium. Use 1/3 cup for each fritter and cook for 5 minutes. Flip over and cook for a further 5-8 minutes. Repeat.