Easy Fritters - Doughnuts - Paleo
Snacks & Sides, Soups & Appetizers

Easy Spicy Fritters / Doughnuts – Gluten and Dairy free | Paleo

Spicy Doughnuts or Fritters are great for mid day munching, as a tea time snack or just for those times when your stomach can’t get enough. Unlike any other store bought snack – these might look junky but are not and are actually surprisingly delicious given how nutritiously dense its ingredient base is.

There are times when hunger strikes so bad that we won’t mind eating the next thing that comes in front. We all have been there and while that kind of food might satiate us then some of us can regret later. These spicy fritters can really come handy during those desperate times. 

The base of these fritters is a combination of broccoli and zucchini mixed in almond flour and coconut flour spiced with Rosemary, Thyme and Chives. While we use an egg to bind them together you can keep it vegan by substituting the egg with chickpea flour. These fritters are then baked so that they have a crispy exterior and a soft interior.

The spicy doughnuts or fritters are great as carry alongs whether it is on a long drive, pot lucks, camping. Heck, they even make for great appetizers!

These can be made in advance and can be stored in fridge for up to 3-4 days (though we doubt if they will last that long)

Easy Fritters - Doughnuts - Paleo

All leftovers are welcome

If you have extra veggies or meat at hand from last night that need to be used up, they can definitely find a place in these spicy savoury fritters. That’s the thing about this recipe too… its extremely versatile and works well with various combinations. we would love a dash of leftover chicken even if we aren’t using it this time.

Broccoli is high in many nutrients such as vitamin C, K, iron and potassium and zucchini is also a nutrient dense squash that helps you improve digestion, lowers your blood sugar levels and supports a healthy circulation of heart. The herbs on the other hand provide a lot of flavor and are packed with anti-inflammatory, anti-ageing and medicinal properties.

Lastly the almond and coconut flours not only provide the required density but are loaded with healthy fats and proteins making them a win to the win to the win for everyone..

So lets get to baking them:

Easy Fritters - Doughnuts - Paleo

Easy Spicy Fritters / Doughnuts - Gluten Free, Dairy Free, Paleo, Keto

Snehal Vaidya
These spicy fritters or doughnuts go very well as a tea time snack or for those times when your stomach cant get enough. The recipe is extremely versatile and can be customised to ones liking. They are extremely nutrient dense and packed with vital nutrients to give your body a boost of energy..
Course Appetizer, Snack
Cuisine Indian
Servings 7 fritters

Equipment

  • Baking tray
  • Parchment Paper
  • Mixing bowl

Ingredients
  

  • 1.5 cups Broccoli Finely chopped
  • 1 Zucchini
  • 1 cup Almond Flour sifted
  • 2 tbsp Coconut Flour
  • 1 tbsp Psyllium husk
  • 1 tsp Onion Powder
  • 1 tsp Baking Soda
  • ½ tsp Cream of tartar
  • ½ tsp Cayenne pepper or Chili powder
  • ½ - 1 tsp Rosemary leaves finely chopped. Use dried leaves if you dont have fresh
  • ½ - 1 tsp Chives finely chopped
  • 4 twigs Thyme leaves  finely chopped. Use 1 -2 tsp dried leaves if you dont have fresh
  • 1 tsp Himalayan Sea Salt
  • 1.5 tsp Black pepper
  • 1 Eggs - 2 (Large brown organic) Large | Brown | Organic
  • 2 tbsp Avocado oil + extra for greasing

Instructions
 

  • Preheat the oven to 350 degrees
  • Chop the broccoli into small florets and churn them through a food processor for about 15-30 seconds until finely chopped and coarse - then transfer to a bowl
  • Next - discard the non-edible end of the zucchini and grate it (either in the same food processor or with the help of a grater) - then transfer to the same bowl as that of the broccoli
  • Mix well and add some salt to this mixture and set aside for 20 mins until the broccoli and zucchini leave behind all its water
  • After 20 mins grab a kitchen cloth or a cheese cloth and transfer the broccoli and zucchini mixture to this and wrap the cloth around and squeeze it tightly to remove all excess water
  • Now transfer the contents on the cloth to a large mixing bowl
  • Add in almond flour, coconut flour, psyllium husk, egg, baking soda, cream of tartar, onion powder, cayenne pepper, chopped herbs, avocado oil, salt and black pepper - and mix well
  • You should have a slightly sticky kind of a consistency for this batter
  • Line a baking pan with a sheet of parchment paper
  • Pull out one section of the batter and keep it on your hand. Now press it with the help of your other hand to form a circular shape, fine tune the edges if need be and create a hole in the middle with the help of your index finger to make it look like a doughnut
  • Then place the circle on the parchment paper
  • If your batter breaks apart from the side while making the hole don't worry, gently put it back together while on the hand
  • Rework the same way to create other fritters / donoughnuts
  • This batter yields for about 7 fritters
  • Once all the fritters / doughnuts are lined grease them lightly with avocado oil using an application brush
  • Bake them in the oven for 22 mins at first
  • After 22 mins remove the pan and turn each piece upside down (be careful and do not burn yourself) and bake them again for an extra 15 minutes
  • Remove and let cool for 10 mins and then Serve with homemade gluten free and low carb ketchup or any preferred green dip
  • Store in fridge for up to 7 - 10 days

 

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