Pumpkin and Zucchini Fritters
These pumpkin and zucchini fritters are perfect either as a snack or as a main meal served with a salad. Make a big batch ahead of time to cover you for the week. Best of all they are super easy to make.
Ingredients
- 1.1 lbs zucchini grated
- 1.1 lbs pumpkin grated.
- Pinch of sea salt
- 3 medium eggs
- 1 cup almond flour
- 1 tablespoon fresh parsley chopped
- 2 spring onions thinly sliced
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh thyme chopped
- 2-4 tablespoons coconut oil for cooking
Instructions
- Remove excess moisture. Add grated zucchini and grated pumpkin to a colander, add a pinch of sea salt, mixing through the zucchini and pumpkin. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.
- Prepare fritter mixture. Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly.
- Cook fritters. Add 2 tablespoons of coconut oil to a medium fry pan on low-moderate heat. Using a soup spoon, scoop out a heaped spoon of the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. (I made my fritters around 6-7cm diameter). Cook for a few minutes on each side, until lightly golden and drain on paper towels.
- Repeat with remaining mixture. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
- Serve. Serve with a salad or enjoy on their own as a snack.
Notes
SUBSTITUTIONS
- Substitute the almond flour with gluten free flour to make nut free.
- Substitute the eggs with mashed potato to make these egg free fritters. You need approximately ¼ cup mashed potato for 1 egg.
Nutrition
Serving: 1fritterCalories: 149kcalCarbohydrates: 6gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 47mgSodium: 31mgFiber: 2gSugar: 2g
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