These fritters are so fresh and SO delicious! You can eat them as a super healthy pancake breakfast, or use them as a side dish for dinner with lean protein and salad. They’re quick to whip up and easy to cook (no hot oil splashing or fritters sticking to the pan and breaking into a gooey mess!). Don’t leave out the yoghurt – it makes the dish. These are a sure way to impress your family or guests – a must try.
Makes 6 fritters
4 zucchinis, coarsely grated
Himalayan salt and ground pepper
2 eggs, lightly beaten
50g baby spinach leaves, shredded (2 large handfuls)
4 tbsp basil leaves, finely chopped
50g almond flour
1/4 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp psyllium husk
1 Tbsp coconut oil
4 Tbsp Bulgarian yoghurt
Juice and zest of 1/2 lemon
Salt and pepper
Sliced avocado and baby rocket leaves to garnish
Place the grated courgettes in a colander with some salt. Sit for 10 minutes to release the moisture, and press excess moisture out with your hands or a cheese cloth (don’t skip this step – you’r fritters will fall apart otherwise).
In a mixing bowl, combine the zucchini and all remaining fritter ingredients except the coconut oil and mix well.
Melt the coconut oil in a large non-stick frying pan over a medium heat, then add large spoonfuls of the mixture in batches. Use a spatula to gently flatten them.
After 3 minutes, turn the fritters and cook the other side for 2 minutes or until golden brown. Repeat until the batter is used up.
To make the lemon yoghurt, combine yoghurt, lemon juice and zest in a small bowl. Season and sprinkle with paprika.
Serve fritters with avocado, rocket and a dollop of lemon yoghurt.