Diet Type: Dairy free, Gluten free, Grain free, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reduce and Repair
Cooking Time: Under 30 minutes
Prep: 10 minutes
Cook: 15 minutes
Yields: 2 servings
These fritters make an excellent and ﬁlling breakfast or brunch. Why not cook up a batch of them the night before and then just re-heat them in the morning, while you cook some pancetta? Also great with a salad for a light lunch.
- 1 zucchini, grated
- 2 free-range eggs
- 2 tbs coconut flour
- 2 tsp ghee or coconut oil
- 6 strips free-range bacon, free from sugar and nitrates
- Salt and pepper
- 1 dried ancho chili
- 6 tomatoes, seeded and diced
- 4 scallions, green part only, finely chopped
- 1 red chili pepper, diced
- 1 bunch fresh cilantro, washed and chopped
- 1 lime, juice and zest
- 2 tbs olive oil
- Salt and pepper
- Squeeze the excess moisture out of the grated zucchini. You can do this easily by grabbing a handful of it and squeezing it. Liquid will escape, so do this over the sink or a bowl.
- Place the zucchini in a large bowl. Add in the eggs and coconut ﬂour. Mix to combine. If this mixture is too wet, add in a little bit more coconut ﬂour. If the mixture is too dry, add in a drop of water. Season with salt and pepper.
- In a large non-stick frying pan, heat over a medium heat and melt the ghee or coconut oil. To cook the fritters, add in a large spoonful of batter. Repeat until you have ﬁlled the pan ensuring you have left room to ﬂip the fritters.
- Cook for 2-3 minutes on one side and then ﬂip, and cook on the other side until golden brown and cooked through. Remove from the pan and set aside.
- Melt some more ghee or coconut oil in the pan and add the pancetta rashers, cook to your liking then remove from the pan.
- Place the fritters on a plate with a side of pancetta and a dollop of smoky salsa.
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