Crispy Potato and Veggie Fritters Recipe

Wash and shred all of the veggies into a bowl. Add 1 tablespoon of salt, stir and let the veggies sit for 15-20 minutes in the bowl.
2 lbs potatoes, 2 zucchinis, 1 carrot, 2 tbsp salt
In a cup or small bowl, combine the ground flax seeds and water and mix well. Let it sit to thicken.
1/3 cup water, 3 tbsp ground flax seeds
After the 15 minutes are up, add 1 tablespoon of oil to a pan and heat up on medium heat. Use multiple pans to speed up the cooking.
3 tbsp olive oil
While the oil heats up, strain the water out of the veggies using a cheesecloth or strainer. Then, add the herb, spices, flour and flax seed mixture. Use your hand or the paddle attachment of a stand mixer mix to combine well.
2 tsp onion powder, 2 tsp garlic powder, 2 tsp paprika, 1 tsp thyme, 1/3 cup all-purpose flour
Once the oil is hot, scoop ¼ cup of the mixture into the pan and use the back of the measuring cup or a spatula to flatten the mixture into about 1/4 -inch fritter. Cook for about 4-5 minutes per side. As the fritters finish cooking, remove them from the pan and place them on a paper towel-lined dish to absorb any excess oil. Repeat for the remaining mixture.
Serve with our Lemon Parsley dip or Tzatziki sauce and enjoy!