Cooking | Food

Vegetable Fritters

Made from coconut flour and leftover cooked vegetables.

Photo by Ira G on Unsplash (cropped)

I had leftover cooked vegetables (potato, sweet potato, onion, and cabbage) which I steam-baked in the oven in a casserole dish with the lid on. I was in the mood for fritters and decided to experiment with making fritters using cooked vegetables and coconut flour. Why coconut flour?

Coconut flour is rich in fiber, gluten-free, and a nutritious alternative to common wheat-based flour. The high fiber content makes it a good choice for keeping your digestive system healthy. It is a great alternative for those who have gluten sensitivities or allergies.

Coconut flour is made from ground and dried coconut meat, which is an excellent source of healthy fats, protein, vitamins, and minerals such as potassium and iron.

Coconut flour has a lower glycaemic index than wheat flour and won’t cause a spike in blood sugar as easily. This is due to the higher amounts of fat and fiber, which help to control the rate at which sugar is released into the bloodstream.

It can be used in baking cakes, muffins, cookies, and scones. The recipe below makes about 6 small fritters. I baked them in the oven instead of frying them in oil. These fritters turned out yummier than anticipated.