Lexi's Clean Kitchen

Tomato Basil Veggie Fritters with Spicy Tomato Sauce

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15 min
25 min
40 min
15 min
25 min
40 min
1/4 cup avocado oil
2 cups spiralized zucchini
1 cup spiralized yellow squash
1 cup spiralized sweet potato
1 28 oz. can Tuttorosso whole peeled tomatoes, drained (save for later), and chopped
4 eggs
1 cup tapioca flour
1/4 cup fresh basil, finely chopped
1/4 tsp fine pink salt
1/8 tsp freshly ground pepper
1/8 tsp garlic granules
Remaining sauce from the Tuttorosso can used for the fritters or 1 cup crushed tomatoes
2 tbsp tomato paste
2 garlic cloves, crushed
1/4 cup fresh basil
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes, more as desired
1/4 tsp fine pink salt, more as desired
1/8 tsp freshly ground pepper
1 tsp vinegar
*Make sure mixture has the egg batter on top when pouring into the pan. You can always pour a drop extra on top of the fritter before flipping
**If you want the fritters crispier, place wire baking rack on a baking sheet and broil on high for 4-5 minutes on each side