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