Zucchini is one of those very versatile vegetables. It can be grilled and used in lasagne, roasted or spiralled into spaghetti noodles. Another way I love to use this autumn vegetable is in fritters. Extraordinarily easy (and cheap) to make, these fritters make for the perfect lunch or light dinner. Pair them with sautéed spinach or a side salad for a further nutrient boost.
- 2 medium zucchini (about 350 – 400 grams)
- 2 spring onions, thinly sliced
- ¼ cup of almond meal (almond flour)
- ¼ cup of parmesan cheese (I switched this out and used nutritional yeast instead, which adds a tonne of Vitamin B12 and a natural cheesy taste)
- 2 eggs
- Spices, such as harissa, smoked paprika or cayenne (optional, for flavour)
- Coconut oil, for frying
Grate zucchini with a vegetable grater to achieve medium-sized shreds of zucchini.
Add salt and place zucchini in a clean dishtowel (not paper towel) and squeeze, getting as much liquid out as possible).
Once squeezed, place the zucchini back into the bowl and add the beaten eggs, thinly sliced spring onions, almond meal, nutritional yeast/cheese, freshly ground pepper and spices (if using).
Heat the oil over medium heat until the pan is hot. Once the oil is shimmering, spoon the mixture on to the pan in patties and fry until golden brown on each side, around 2 – 3 minutes on each side (depending on the size of your patties, cooking time may be longer).
Serve with hummus or top with avocado and eat.