Tomato Basil Veggie Fritters with Spicy Tomato Sauce
Lexi's Clean Kitchen
Lexi's Clean Kitchen
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Ingredients

  • 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

Instructions

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