What’s crispy, delicious, and loaded with antioxidants like lutein and zeaxanthin? These Gluten-Free Zucchini Fritters! Skip the greasy fries this summer and opt for these crunchy little pockets of Heaven instead. They’re low in fat and carbs and a good source of protein and fiber. The fiber in the zucchini fills you up and keeps your blood sugar steady, making it a perfect food if you’re watching your weight.
Makes 12 fritters
2 full cups zucchini (summer squash/ courgette), grated
1 cup green peas
1 bunch or 2 oz parsley, chopped
1 bunch or 3/4 oz mint, chopped
4 spring onions, sliced
Pinch sea salt
Grind of black pepper
Zest from 1 lemon
3 organic hormone free eggs
½ cup or 1 3/4 oz almond meal (see notes on alternatives)*
Grate the zucchini and place into a colander. Sprinkle with a just little sea salt and mix through. (not too much salt just a nice pinch)
Sit for 10 minutes.
Squeeze out all the moisture from the zucchini with your hands – I like to grab handfuls and squeeze out as much liquid as I can. Place the zucchini into a large bowl. Add parsley, mint, peas, spring onion, pepper, lemon zest, eggs and almond meal or the other alternative flours if using.
Mix well until combined. At this stage it’s good to test cook a fritter to make sure it holds together well. Add a touch more almond meal or alternative flour if you need it.
Cook fritters in a pan over a medium heat in a little olive oil for 2 minutes each side or until cooked through.
*1/2 cup brown rice flour or chickpea flour can replace almond meal in this recipe or 2 tablespoons coconut flour can replace almond meal in this recipe