Zucchini Rutabaga Fritters With Lemon Caper Mayo (Gluten-Free, Dairy-Free)
Paleo Whole 30 Gluten-Free Grain-Free Dairy-Free Vegetarian Vegan option Easy to make Delicious and nutritious
Ingredients: Zucchini Rutabaga Nutritional Yeast Cassava Flour Fresh Dill Ground Cumin Garlic Powder Salt Ground Flax seeds Eggs Baking soda
Step 1. Make a quick mayo dip: In a small mixing bowl combine mayo, lemon juice, mustard, salt and dill and set aside.
Step 2. Grate zucchini and rutabaga and squeeze excess water.
Step 3. Add all ingredients and form into 12 patties.
Step 4. Add oil to heated pan and cook the fritters for 2-3 minutes per side. Enjoy with lemon caper mayo.
For full recipe visit calmeats.com