Basil & Veggie Fritters

by | Aug 24, 2016 | 4 comments

Yields12 ServingsDifficultyBeginner
 500 g grated zucchini
 1/2 cup chopped parsley
 1/2 cup chopped basil
 2 spring onions
 A large pinch or two of Changing Habits Seaweed Salt
 Generous grind of Changing Habits Pepper
 3 large organic eggs
 1/2 cup almond or hazelnut meal (or alternative flour such as rice flour, buckwheat, or 2-3 Tbsp of coconut etc)
 Zest of 1/2 lemon
 1 carrot, grated
 coconut oil for cooking with or you can use butter
1

Sprinkle the salt over the zucchini in a small bowl and allow it to sit for 5-10 minutes. Squeeze out as much moisture from the zucchini as you can and discard the liquid.

2

Heat a large frying pan on a low-medium heat.

3

Meanwhile, mix all the ingredients together in a bowl. At this stage test if the mixture holds together, add a touch more almond or hazelnut meal (or alternative flour if needed).

4

Add some coconut oil or butter to the frying pan and allow it to melt and coat the pan. Begin to spoon some of the mix onto the pan to create fritters. Cook on each side until golden.

5

When they fritters are cooked, remove them from the frying pan and place onto a plate. Continue cooking the rest of the mixture and use butter or coconut oil as needed in between cooking the batches.

6

Optional: serve with baby spinach, avocado and homemade salsa or pesto, or with smoked salmon and lemon on the side.

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Ingredients

 500 g grated zucchini
 1/2 cup chopped parsley
 1/2 cup chopped basil
 2 spring onions
 A large pinch or two of Changing Habits Seaweed Salt
 Generous grind of Changing Habits Pepper
 3 large organic eggs
 1/2 cup almond or hazelnut meal (or alternative flour such as rice flour, buckwheat, or 2-3 Tbsp of coconut etc)
 Zest of 1/2 lemon
 1 carrot, grated
 coconut oil for cooking with or you can use butter

Directions

1

Sprinkle the salt over the zucchini in a small bowl and allow it to sit for 5-10 minutes. Squeeze out as much moisture from the zucchini as you can and discard the liquid.

2

Heat a large frying pan on a low-medium heat.

3

Meanwhile, mix all the ingredients together in a bowl. At this stage test if the mixture holds together, add a touch more almond or hazelnut meal (or alternative flour if needed).

4

Add some coconut oil or butter to the frying pan and allow it to melt and coat the pan. Begin to spoon some of the mix onto the pan to create fritters. Cook on each side until golden.

5

When they fritters are cooked, remove them from the frying pan and place onto a plate. Continue cooking the rest of the mixture and use butter or coconut oil as needed in between cooking the batches.

6

Optional: serve with baby spinach, avocado and homemade salsa or pesto, or with smoked salmon and lemon on the side.

Basil & Veggie Fritters
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4 Comments

  1. Toni

    I haven’t tried it yet and already love it. Who doesn’t like a good fritter?

    Reply
  2. Pamela

    Wow am definitely going to try these

    Reply
  3. Amy

    Question: can these be refrigerated and reheated successfully? Or frozen and reheated? A dozen is a lot in one sitting… Thanks.

    Reply
    • Kayla-Changing Habits

      Hi Amy, yes they can be re-heated or re-fried again the next day. Unfortunately we haven’t tried freezing them yet, but let us know if they work out for you.

      Reply

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