Kale, Spinach and Zucchini Fritters with Yogurt Dill Sauce

2 cups chopped baby kale
2 cups chopped baby spinach (or 1 cup frozen)
1 zucchini, julienne cut
2 eggs, beaten
1 onion, diced
½ cup brown rice flour
½ cup Parmesan cheese
½ cup cilantro chopped (optional)
½ cup almond milk
1 tsp Peachy’s dried mixed herbs (or Italian herbs)
½ tsp cumin powder
4-5 tbsp coconut oil for frying
Salt and pepper to taste

In a large bowl, combine all ingredients.
Heat 2 tbsp oil in a skillet.
Spoon about 2 spoonful onto the hot oil or shape into balls and flatten, if thick enough.
Cook for 4 minutes or until brown.
Flip fritter over and cook for 3 minutes.

Serve with yogurt-cucumber sauce.
Yogurt-Cucumber Sauce

2 cups plain yogurt
1 small cucumber diced, seeded
1 small onion, chopped fine
½ cup cilantro, chopped
1 tsp Peachy’s fried mixed herbs
Salt and pepper to taste.

Combine all ingredients in a bowl


WDTN.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s