Summer Veggie Fritters
By: Shoshanna Levy
Published: May 30, 2011

These delicious veggie fritters are a perfect summer time dish, and can be switched up with different seasonal produce. To make this dish more nutrient dense, you can, substitute the egg beaters for whole eggs, yam for the potato, and use ghee or coconut oil instead of olive oil. 
Fabulous Veggie Fritters 
1 medium zucchini
	1 ear of fresh corn
	½ medium yellow onion
	20 fresh green beans
	9 Crimini (Italian Brown) mushrooms
	1 medium Yukon gold potato
	½ large red sweet pepper
1 ½ cups garbanzo flour
	1 cup of Egg Beaters or equivalent
	2 teaspoon salt
	1 tablespoon curry powder
	2 teaspoons granulated garlic
	2 tablespoons on extra virgin olive oil
Directions: 
Cut corn kernels from stalk and place in a large mixing bowl.
	Wash and dry fresh veggies. Remove stems from pepper and zucchini.
	Shred vegetables in a food processor or mandonine. Add to mixing bowl
	With corn and add garbanzo flour, egg beaters, and seasonings and mix thoroughly. Form patties and cook over medium high heat in a non stick or cast iron skillet with extra virgin olive oil till deep golden brown on each side.