Zucchini Fritters
Information
Prep: 20 mins | Cook time: 8 mins | Serves: 8 | Gluten free
Ingredients list
- 2 zucchinis, spiralized
- 1 carrot, spiralized
- 1 sweet potato, spiralized
- Salt
- 4 eggs, whipped
- ½ cup almond meal
- ¼ teaspoon baking powder
- Spinach
- Parsley, chopped
- Grapeseed oil
Serving sauce
- Greek yoghurt
- Lemon juice
- Chopped parsley
- Pinch of salt
Method
- Prepare the Vegetables: Using a spiralizer or vegetable peeler, shred zucchinis, carrot, and sweet potato.
- Gently massage the shredded vegetables with salt and let them drain in a colander for 15 minutes. This step helps draw out excess moisture.
- In a large bowl, combine the drained vegetables with the eggs, parsley, almond meal, and baking powder. Stir well to ensure everything is evenly mixed.
- Cook the Fritters: Heat oil in a frypan over medium heat. Spoon portions of the vegetable mixture into the pan and flatten slightly. Cook until golden brown and crispy on both sides.
- Prepare the Dressing: In a small bowl, mix Greek yoghurt, lemon juice, parsley, and a pinch of salt. Adjust seasoning to taste.
- Enjoy the fritters hot or cold. They make a delicious lunch or convenient on-the-go meal.
Notes:
- I recommend the Gefu model spiralizer from Minimax.
- I use grapeseed oil because it has a high smoking point, making it ideal for frying.
