Want something special to serve your family or guests as part of a weekend brunch? This recipe is one of my new favourites and makes about 12 fritters. They keep well in the fridge for a day or two and can also be enjoyed for lunch or dinner!
500 g of zucchinis
1 cup of green peas
2 handfuls of parsley, finely chopped
2 handfuls of mint, finely chopped
4 green spring onions, finely sliced
1 pinch of sea salt
Some ground black pepper
The zest from 1 lemon
½ cup of almond meal or gluten-free plain flour
Coconut oil or oil for shallow frying
Ideas for what to serve your fritters with: fried mushrooms, baked tomato, hummus and pesto
1. Grate the zucchini and place into a colander/sieve. Sprinkle with a pinch of sea salt and mix through (not too much salt, just a little). Sit for 10 minutes.
2. Use your hands to squeeze out the liquid from the zucchini, a handful at a time is a good technique. If the zucchini is too watery, the fritters will fall apart.
3. Place the grated zucchini into a large bowl.
4. Stir in the parsley, mint, peas, spring onion, pepper, lemon zest, eggs and almond meal or gluten-free flour. Mix well until combined.
5. (I recommend at this stage that you cook a mini test fritter to see whether the mixture will hold together). Cook a test fritter in a large frypan with a teaspoon or two of coconut oil to stop the fritter from sticking. Each side will need about 2 minutes each, depending on the thickness of your fritter.
If your fritter doesn’t stay together, add a touch more almond meal or gluten-free plain flour.
6. Cook up the rest of the fritters and serve with your favourite toppings. Bon apetit!
This recipe is inspired by a delicious breakfast I had at a cafe in Frankston. An original for Vegematarian.