Summary
If you're pushed for time and need to create a healthy meal that is super easy, super quick, tasty and nourishing then these fritters are my go to. What I love about fritters is that they not only taste great but you can change up the flavour of them so easily by adding in other herbs, lots of spices, tomato, fetta, smoked salmon etc.
Ingredients
Instructions
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.
Heat a large frying pan on a low-medium heat.
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).
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.
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.
Optional: serve with baby spinach, avocado and homemade salsa or pesto, or with smoked salmon and lemon on the side.
Nutritional information
Servings 12
Notes
Ingredients
Directions
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.
Heat a large frying pan on a low-medium heat.
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).
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.
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.
Optional: serve with baby spinach, avocado and homemade salsa or pesto, or with smoked salmon and lemon on the side.
