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Vegetable Fritters with Escarole Salad

Active Time: 30 minutes / Cook Time: 16 minutes / Total Time: 46 minutes

Makes 2 servings


  • Fritters:
    • 2 medium zucchini
    • 3/4 teaspoon fine sea salt
    • 2 scallions, very thinly sliced
    • 1 can black beans, rinsed, drained, and lightly mashed (you want some larger pieces of beans)
    • 1/4 cup almond flour
    • 1/4 cup nutritional yeast
    • 2 eggs, lightly beaten
    • 1/4 cup ghee or coconut oil
  • Escarole Salad:
    • 4 cups torn escarole
    • 1 avocado, halved, pitted, and sliced
    • 2 scallions, very thinly sliced
    • 2-4 tablespoons Lemon Vinaigrette


  1. Grate the zucchini using the large holes of a box grater, or equivalent. Place in colander in the sink and toss with 3/4 teaspoon salt. Let sit while you prepare the salad, or at least 10 minutes.
  2. Dump zucchini into a clean kitchen towel and wring it tightly; you want to remove as much liquid as possible. Place zucchini in a large bowl and add scallions through nutritional yeast; toss with a fork or your fingers to combine. Use a fork to stir in the eggs.
  3. Heat ghee or oil in a large sauté pan over medium-high heat. When it shimmers, scoop 1/4 cup of zucchini mixture into pan and flatten gently with a spatula. Add three more fritters. Cook 3-4 minutes per side, lowering the heat if they are browning too quickly. Repeat until all fritters are made.
  4. Serve 2 fritters and half of salad per person.
  5. Let remaining 4 fritters cool completely, and then store in an airtight container in the fridge for a snack days 3 and 5.