If using the coconut flour, pre-heat the oven to 375 degrees. If using the almond flour and sorghum mixture, pre-heat the oven to 350 degrees.
Shred the veggies and pat them dry with a paper towel to absorb some of the excess moisture- mostly from the zucchini and turnip.
Mix in the seasonings, egg and flour and mix with your hands or with a fork.
Line a cookie sheet or stone pan with unbleached parchment paper and form the batter into 4 patty-like fritters. Bake at the respective temperature for 28-35 minutes. Both batches I made took 35 minutes.
Enjoy with hummus, guacamole, avocado slices, tahini, goat cheese....