Rainbow Veggie Fritters by Chef Amanda
Consuming the right foods and enjoying physical activity every day is essential to maintaining a heart-healthy life. To inspire our community, we are sharing recipes that incorporate healthy lifestyle choices. Chef Amanda DeJesus created this fun recipe for the Texas Heart Institute Heart Month events and her recipes will be tested by the Elnita McClain Women’s Center Virtual Go Red Event attendees.
1 Medium Zucchini, grated (cup)
1 Small Carrot, grated (1/2 cup)
1/2 Red Bell Pepper, finely diced (1/2 cup)
2 T Red Onion, finely diced
1/2 Corn Kernels
1/4 Parmesan, grated (omitted for dairy-free version)
1 tbsp Parsley, finely chopped
1/2 cup Chickpea Flour (substitute with all-purpose or whole wheat flour)
1 T Oil, for cooking
1. Place the grated carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
2. Add the peppers, corn, parsley, and parmesan and mix until combined.
3. Add the egg and stir until mixed. Finally, add the flour and mix until combined.
4. In a large frying pan, heat 1/2 tbsp of the oil on medium-low heat. Fill up an ice cream scoop with the mixture and drop it into the pan. Flatten slightly with a fork/spatula. Fry for about 2 to 3 minutes on each side.
Rainbow Fritters can be colorful! …Here are some other ideas.
Orange: Sweet Peppers, Carrots, Sweet Potatoes
Yellow: Sweet Peppers, Corn
Green: Zucchini, Green Peppers, Green Onions
Purple: Purple Sweet Potatoes