These delicious, healthy zucchini fritters are low in fat and carbs, a great source of protein and fibre which fills you up while keeping blood sugars steady. So they are the perfect food if you’re watching your weight. When I’m pushed for time and need to create a meal that’s healthy, quick and delicious, I make zucchini fritters. What I love about them is that not only do they taste great but are perfect for breakfast, picnics or work lunch boxes.
They go with so many of my favourite ingredients such as my garlic hummus, baby spinach, cherry tomatoes, lemon + avocado. Enjoy them hot or cold either raw in salads, cooked as burger patties or in place of meatballs in spag bol.
What you’ll need
4 Zucchinis (courgette/summer squash)
1 Carrot, grated
4 Spring onions, chopped
1 cup Green Peas
1 big pinch of Himalayan salt
1 small bunch Parsley chopped
1 small bunch Mint chopped
Zest from 1 lemon
1/2 cup almond meal (if going gluten free) or 1/2 cup wholemeal spelt flour
1. Grate the zucchini and carrot and place into a colander. Sprinkle with a little sea salt and mix through. Sit for 5 minutes.
2. Squeeze out all the moisture from the zucchini and carrot with your hands – I like to grab handfuls and squeeze out as much liquid as I can.
3. Place the zucchini into a large bowl.Add parsley, mint, peas, spring onions, pepper, lemon zest, eggs and almond meal or the other alternative flours if using.
4. Mix well until combined.
5. Cook fritters in a pan over a medium heat in a little coconut or rice bran oil for 3 minutes each side or until cooked through.
Serve and Enjoy.
Makes 12 fritters
Try 50g of chickpea flour or brown rice flour can replace the almond meal in this recipe.
Serve fritters with the following:
Roasted cherry tomato
Smoked salmon + lemon
Avocado + baby spinach