Here’s something special to serve for weekend breakfast or brunch. This recipe makes about 12 fritters. They keep well in the fridge if you want to enjoy them again for lunch or dinner.
500g of zucchinis (corgettes)
1 cup of green peas
2 handfuls of parsley, finely chopped
2 handfuls of mint, finely chopped
4 green spring onions, finely sliced
1 pinch of sea salt
Some ground black pepper
Zest from 1 lemon (grated skin)
½ cup of almond meal or gluten-free plain flour
Coconut oil or oil for shallow frying
Topping options: fried mushrooms, baked tomato, hummus, pesto
1. Grate the zucchini and place into a colander/sieve. Sprinkle with a pinch of sea salt and mix through (not too much salt, just a little). Sit for 10 minutes.
2. Use your hands to squeeze out the liquid from the zucchini, a handful at a time is a good technique. If the zucchini is too watery, the fritters will fall apart.
3. Place the grated zucchini into a large bowl.
4. Stir in the parsley, mint, peas, spring onion, pepper, lemon zest, eggs and almond meal or gluten-free flour. Mix well until combined.
5. Cook a test fritter in a large frypan with a teaspoon or two of coconut oil to stop the fritter from sticking. Each side will need about 2 minutes each, depending on the thickness of your fritter. If your fritter doesn’t stay together, add a touch more almond meal or gluten-free plain flour.
6. Cook up the rest of the fritters and serve with your favourite toppings.
SOURCE: Vegematarian original