Zucchini Fritters

The older version I had of this recipe used regular flour and it was (and still is!) a quick, easy and yummy meal to put together when you just can't be bothered but still have the dedication not to opt out on unhealthy food. Almond meal has been a total life saver for me since going wheat-free and is a great substitute for recipes that require regular flour. I serve my yummo fritters with a generous spoonful of natural yoghurt, a drizzle of raw honey and some rocket just for that extra dose of leafy greens! 

Ingredients

(Makes around 12 fritters, depending on the size you make them)

2 medium size zucchinis

1 cup  green peas

1 bunch parsley chopped 

4 spring onions, sliced

Pinch Himalayan sea salt

Black pepper grinded

zest from 1 lemon

3 eggs

½ cup almond meal or 2 tablespoons of Coconut flour

Optional

Crumbled feta (add to mixture)

Natural yoghurt and raw honey (to serve)

Grate the zucchini into a large bowl. Sprinkle with a little sea salt and mix through and allow to sit for 10 minutes.

Squeeze out all the moisture from the zucchini with your hands. An easy way to do this is to grab handfuls of the zucchini and squeeze out as much liquid as you can, placing it into another large bowl.

Add parsley, peas, spring onion, pepper, lemon zest, eggs and almond meal.

Mix well until combined. If needed, add some extra almond meal.

Using a large spoon to help form your fritters for cooking, cook in a pan over a medium heat in a little grape seed oil for 2-3 minutes each side or until cooked through.