Meal Type: Breakfast, Brunch, Supper
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
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.
Imperial
Metric
Ingredients
Zucchini Fritters
- 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
Smoky Salsa
- 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
Method
- 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.
To Serve
- Place the fritters on a plate with a side of pancetta and a dollop of smoky salsa.
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Do you have a suggestion for a replacement for eggs?
I really don’t think this recipe will hold together if you use an egg replacer. If you do try it, let me know how it goes.
How many serves is this recipe?
Hi Helen
I’ve fixed the recipe as the serving size information had disappeared. You can see that at the top of the recipe.
Rebecca