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.