It’s impossible to go past a good fritter. They’re so versatile, you can pretty much make them from anything, a perfect option if you’ve got veggies going to waste in the fridge. Just chop, dice, grate or whiz them up into some super delicious fritters that you can enjoy for brekkie, lunch or dinner. This recipe is from the lovey Natalie Brady, a holistic nutritionist, and they’re unbelievably easy to make containing only seven ingredients (mostly spices). It’s the perfect lazy, weekday dinner meal, or weekend breakfast option. They’re wonderfully nutritious, vegetarian and paleo friendly.
A tip to making a good ol’ fritter is to make sure there’s no excess moisture, so Natalie suggests squeezing the living daylights out of the zucchini once grated. Another trick is to salt the grated zucchini and let it drain in a sieve in the sink – the salt will help draw out the excess moisture.
- 2 medium zucchinis
- 3 tbsp coconut flour
- 2 eggs (these could be swapped out for chia-eggs)
- Pinch chilli flakes
- 1/2 tsp turmeric
- 1 tsp himalayan or sea salt
- Pinch of pepper
- 1 tbsp coconut oil for the pan
1. Grate the zucchini. Squeeze all the water out of the zucchinis (nobody likes a soggy fritter!) by picking up one handful at a time and squeezing the excess fluid into the sink or a bowl. Add squeezed zucchini into a new bowl.
2. Add the remaining ingredients (except coconut oil), into the zucchini bowl and stir together with a fork until well combined. If you feel the mixture is too wet add 1 more tbsp of coconut flour.
3. Heat coconut oil in a large fry pan over medium heat. Mold roughly ¼ of the mixture at a time into medium sized balls and press flat into pan (makes around 4-5 fritters).
4. Cook each side for 3-5 minutes until nicely browned. Enjoy immediately, perfect with avocado and a garden salad.
Recipe by Natalie Brady, from Natalie Brady Nutrition.