Print Options:

Basil & Veggie Fritters

Yields12 Servings

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.

 500 g grated zucchini
 0.50 cup chopped parsley
 0.50 cup chopped basil
 2 spring onions
 A large pinch or two of Changing Habits Seaweed Salt
 Generous grind of black pepper
 3 large organic eggs
 0.50 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
 Changing Habits Coconut Oil for cooking with or you can use butter

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.

Nutrition Facts

Servings 12