Zucchini & Dill Fritters
I LOVE fritters! They are so easy to whip up, incredibly versatile, super tasty and such an easy way to sneak more veggies into your diet. I usually make these in big batches so I can have them throughout the week, they are perfect for breaky, lunch or dinner and also make a great snack.
- 4 small-medium zucchinis, grated
- 3 tsp salt
- 1 tsp pepper
- 1/4 cup dill, chopped
- 2 tsp mixed herbs (oregano, thyme, rosemary)
- 1-2 cloves garlic, crushed
- 2-3 eggs
- 1/4 cup coconut flour
- Grass-fed butter or ghee for cooking
Optional: 1/2-3/4 cup grated cheese, grated carrot, spring onion, leftover shredded chicken, diced bacon
1. Add the zucchini and salt to a bowl and mix together, set it aside for 10-15 minutes and allow the salt to draw out some of the water from the zucchinis.
2. Remove as much liquid from the zucchinis as possible, you can put the zucchini mixture into a tea towel and squeeze out the excess liquid, or simply use a fine mesh strainer.
3. Add the zucchini + all the other ingredients (start with 2 eggs) into a bowl and mix together to combine.
4. Heat a large frying pan on medium heat and add some butter or ghee and allow it to melt. Once the pan has heated up place some of the mixture on to the pan to create a fritter for a test batch. Flip the fritter carefully once the bottom is golden brown and continue cooking the other side until golden brown.
5. Slide the fritter onto a plate.
6. If the mixture is too dry, mix through the other egg (I find these are easier to cook and flip if the mixture is a little on the runnier side, you will just have to re-mix the raw mixture in between cooking the fritters if the liquid begins to separate).
7. Continue cooking the fritters and add in butter or ghee to the pan as needed.
8. When they are all ready and cooked begin to plate up.
Suggested Serving: top with a poached egg, fresh avocado chunks or pureed avocado, pesto, aioli, caramelised onion and garlic or cultured cashew cheese (this is what I used).