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

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest Video on WDTN.com

Don't Miss

Interactive Radar

More As Seen on 2 NEWS