This is such a staple for me at home. I’ll either have this for breakfast, lunch or even dinner if I want something really simple and quick.
What I’ll often do is make a large batch of these on Sunday afternoon and keep them in the fridge for the week ahead. Two of these fritters with some avocado, rocket or spinach are a terrific breakfast. This meal is high in protein, low in carbohydrates/sugars and packed full of good fats. What I love best about having this for breakfast is that it’s a great way to get a big serving of greens into my day right at the start!
What you’ll need:
Serves: 2 people
1 zucchini, finely grated
1/4 red onion, finely diced
4 tablespoons of coconut flour*
pinch of salt
pinch of nutmeg
How to put this all together:
Add the grated zucchini, diced red onion, eggs, coconut flour, salt and nutmeg to a bowl. Mix together until all the ingredients have combined.
Over a medium heat, in a large frypan, heat a splash of olive oil. Spoon the batter into the pan, creating small fritters, I can usually fit 4 fritters into 1 large frypan. Cook each fritter for a few minutes and then gently flip them over, cooking them on the other side for a few more minutes, until they are golden brown.
I like to serve this with thick wedges of avocado and baby spinach leaves. Finish off with a squeeze of fresh lemon juice.
* You will be able to buy coconut flour from your local health food store. If you don’t have any coconut flour you can substitute it with buckwheat or wholemeal spelt flour. But you will need to add 6 tablespoons of flour instead of 4. Also, keep in mind that this won’t make the recipe grain free or gluten free if you use spelt flour.