Fundamentally Good

Another delicious breakfast recipe. This could be great to add to an appetizer menu as well. It takes a bit longer to prepare (think 30 minute – 1 hour) but is pretty easy and can be done while making other dishes.

Ingredients

• 2 large zucchini
• 2 russet potatoes, peeled
• 1 yellow onion
• 1 tbsp salt
• 1 tbsp turmeric
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp parsley
• 1 tsp cinnamon
• 1/4 cup flour
• vegetable oil, for frying
• avocado slices (optional)
• hot sauce (optional)

Directions

In a food processor with the grate attachment, process potatoes, onion, and zucchini. Place in a colander and set aside to let the water drain out. In a large pot suitable for frying, heat oil over medium-high heat. Oil should be about 1 inch deep, to cover fritters.

After water has drained from vegetable mixture, use either a sieve or a clean cloth to squeeze the remaining water out of the mixture (You may be surprised – it can be a lot). Place mixture in a bowl and mix in spices and flour.

After oil is heated, shape 2 inch balls from the vegetable mixture and add to frying oil, flattening to the height of the oil. Fry on either side for about 5 minutes or until crispy.

Serve with avocado slices and hot sauce. Makes 10-12 fritters.