Keto Zucchini Fritters

Keto Zucchini Fritters

When I'm pushed for time and need to create a meal that's quick, healthy + purely delicious, I make zucchini fritters.  What I love about these is that they not only taste great but they marry with so many of my favourite ingredients such as Persian feta, baby spinach, lemon and delicious Grove Avocado Oil. Enjoy them hot or cold  - perfect for breakfast, picnics or take to work lunch boxes.

INGREDIENTS

500g zucchini

1 cup green peas

1 bunch parsley, chopped

1 bunch mint, chopped

4 spring onions, sliced

good pinch of sea salt

generous grind of black pepper

zest of 1 lemon

3 organic eggs

½ cup almond meal (see notes on alternatives)

METHOD

Grate the zucchini and place into a colander.

Sprinkle with a just little sea salt and mix through (not too much salt just a nice pinch).

Sit for 10 minutes.

Squeeze out all the moisture from the zucchini with your hands - I like to grab handfuls and squeeze out as much liquid as I can.

Place the zucchini in a large bowl.

Add parsley, mint, peas, spring onion, pepper, lemon zest, eggs and almond meal or the other alternative flours if using.

Mix well until combined. At this stage, it's good to test cook a fritter to make sure it holds together well. Add a touch more almond meal or alternative flour if you need it.

Cook fritters in a pan over a medium heat in a little olive oil for 2 minutes each side or until cooked through.

Serve and Enjoy.

NOTES & INSPIRATION

50 g of brown rice flour or chickpea flour, or 2 tablespoons of coconut flour can replace the almond meal.

Serve fritters with the following:

  • Persian feta or Labna
  • Sumac roasted cherry tomato
  • Smoked salmon + lemon
  • Avocado + baby spinach + Salsa Verde

You may also like