The word fritter often conjures up the idea of greasy, deep-fried food but they definitely don't have to be like this when you are making them from scratch at home. In fact, they often turn out as light as pancakes and I can reassure you that my recipe below is definitely not unhealthy or greasy.
My fritter recipe uses zucchini (courgette) as the main ingredient. This humble vegetable has grown in popularity since the invention of the spiralizer but not without value... it is a great source of Vitamin B and potassium and very low in calories so it is great to use to bulk out meals (zoats for breakfast please!) and feel like you're eating a lot more than you are. What's even better is that they are not expensive and so easily accessible.. no fancy superfoods are needed to make this recipe. Aaaand whilst we are rating the zucchini, it's also important to mention how versatile it is - you can eat them raw, roasted, boiled, fried, spiralized or grated in both savoury and sweet dishes (brownies and bread are my favourite).
Fritters are always a winner at any breakfast party - people absolutely love them! Corn fritters tend to be the most common type, but really you can make fritters using almost any grated vegetable. In fact, I don't restrict them to breakfast only - they make great side dishes for dinner parties (parsnip and potato fritters anyone?) or light lunches at work! But this zucchini fritter recipe is one I just had to share because of how much of a staple it is in my diet.
So, how do you make them?
200g zucchini (about 2 medium)
2 spring onions, finely chopped
40g crumbled feta
1 egg, whisked
1/4 cup buckwheat flour (or brown rice flour)
1 tbsp fresh dill
1 tsp chilli flakes
salt & pepper, to taste
coconut oil (for frying)
To start, shred the zucchini using a grater and squeeze out extra moisture using hands or tea towel.
Add the egg, spring onions, feta, dill, chilli flakes and salt & pepper to zucchini and stir to combine.
Add the flour slowly, mixing well - you may not need all of it so it is better to add it slowly rather than end up with a dry mixture. The texture wants to be similar to cake batter.
Heat coconut oil in a small frying pan and add approx. 1/4 cup of batter into frying pan.
Pan-fry until crispy and brown on both sides.
Repeat until all mixture has been used.
Please feel free to experiment with this recipe using slightly different veggies as well... I've used sweet potato with cinnamon, carrots with cumin and parsnips with paprika and they all work just as well! In fact, a combination of vegetables would be even better (and more nutrients too... yay!). Give them a go and let me know when you try them!