These fritters are full of fibre and a delicious way to get extra vegetables in. High in protein (thanks to eggs, almond flour and Collagen Bone Broth powder). Use as an easy replacement for bread or as a quick breakfast, snack and meal-prep option.
Zucchini Fritters
Makes 8 | Gluten-free | Dairy-free option
Ingredients:
- 2 medium zucchinis: grated and with the liquid drained
- 2 organic eggs: lightly whisked
- ¼ cup chopped feta
- 2 cloves of garlic: minced or 2 tsp garlic powder
- 2 tbsp chopped spring onion
- 2 tbsp Collagen Bone Broth
- 1 tsp ground coriander seeds
- ½ cup almond flour
- ½ cup all-purpose gluten-free flour
- Ghee or olive oil for frying the fritters
Method:
- Simply add all your ingredients to a medium-sized bowl and mix well to combine. Add in an additional 1 tbsp of flour, if the consistency is a little too runny (This depends on how well the liquid has been drained out of your zucchini).
- To a medium pan on low-medium heat, add your ghee or olive oil and a ¼ cup of the fritter batter, ensuring to flatten it out as much as possible. Cook for around 3 minutes on each side or until the edges are golden.
- Repeat this process with your remaining batter. Put the cooked fritters onto a plate with a paper towel to soak up the excess oil.
- Once all the fritters are cooked, dig in and enjoy! Top with some greek yoghurt, lime, chopped chives and avocado.
Notes:
- These last well in an airtight container in the fridge for up to a week.
- To make a delicious topping or dipping sauce, simply combine two tablespoons of organic unflavoured and unsweetened greek yoghurt with a squeeze of lime juice, lime zest, some chopped chives and minced garlic.
