Quick and easy to make and a hit with the whole family. Full of goodness with peas, spring onions and garlic.
Preparation: 30 minutes
Cooking: about 8 minutes
Makes about 18 fritters
2 large zucchinis (courgettes)
1 teaspoon salt
2 organic eggs, lightly beaten
1 spring onion, finely diced
1 cup peas (fresh or frozen)
4 or 5 cloves of garlic, minced
1 cup whole wheat flour
1 teaspoon baking powder
Salt & pepper to taste
Organic cold pressed virgin coconut oil
Shred the zucchinis into a large bowl and add 1 teaspoon of salt. Set aside for about 10 minutes.
Squeeze the zucchinis with your hands to get as much of the liquid out as you can and discard the liquid.
Add the eggs, spring onions, peas and garlic to the zucchinis.
Combine the flour, baking powder, salt and pepper and mix it into the zucchini mixture. If it is too runny, add more flour.
Heat a couple of tablespoons of coconut oil in a pan on medium heat.
Use a tablespoon and drop spoon-fulls of the mixture into the pan and fry the fritters for about 4 minutes on each side.
Add more coconut oil for the next round of fritters.
Serve with sour cream and pesto or guacamole and a salad.