Breakfast just got a whole lot tastier with these Zucchini Fritters. Crispy, golden, zesty – these fritters are perfect on their own or pair so well many of my favourite ingredients such as goats cheese, baby spinach, bacon, smoked salmon or avocado.
My favourite combinations are
– Bacon + Avocado
– Wilted Baby Spinach with Saurerkraut
– Smoked Salmon + Hollindase
– Avocado + Hollindase (pictured below)
These Zucchini Fritters were created to enjoy the Follicular and Ovaltory Phases of your cycle when eating foods that are light, vibrant and fresh, are supportive. They make the perfect swap for bread which can be heavy and inflammatory for certain conditions such as PCOS and Endometriosis. The more you can support each phase of your cycle, the happier your hormones and in turn your will be! If you would like to understand your cycle download the Unique Timing Tracker.
The delicate creaminess of the zucchini married with the zest of the lemon + tartness of the goats cheese make these Zucchini Fritters a taste sensation. They are so light and fresh.
Using almond flour makes these gluten free, for a nut free version you can use rice or chickpea flour (see notes). And you can also make them diary free by substituting the goats cheese for nutritional yeast.
One vital step is to make sure you have let the salt work it’s magic on extracting all the moisture. The first batch I was a little impatient and whilst they still tasted yummy they were a little on the soft side.
Enjoy your Zucchini Fritters hot or cold. They are perfect for breakfast, easy to take to work (or pack in lunchboxes) and also make for a quick and easy dinner.
What do I need?
-
3 Zucchinis, grated
-
2 Eggs
-
1/2 cup Almond Meal (see note)
- 1/4 cup of Goats Cheese (see note)
- Zest from 1 lemon
- Salt + Pepper to taste
- Coconut Oil for frying.
Let’s Do This!
1. Place the grated zucchini in a colander. Sprinkle with salt, toss and let stand for 15 minutes. This draws the moisture from the zucchini. Squeeze out the liquid and place in a bowl.
2. Add the eggs, almond meal goats cheese, lemon zest with the salt + pepper. Stir until well combined. If the mixture looks a little soft you can add a little more of the flour. You can gauge this by testing a little bit in the frying pan.
3. Heat the oil in a large fry pan over medium heat. Place approx. 1/4 cups of the mixture into the pan and flatten down with a spatula.
4. Cook for 3-4 minutes each side until golden and cooked through.
5. Serve with your favourite toppings and enjoy!
Notes
* 50 g of brown rice flour or chickpea flour can replace the almond meal
*Soft or hard goats cheese works in this recipe. For a diary free version swap for nutritional yeast.
This recipe makes 10 fritters.
The Zucchini Fritters are gluten free, lactose free and can be made diary and nut free.