Zucchini Fritters
Vegan
Gluten Free
Vegetarian
Serves 2 person
15 min prep
15 min cook
Store leftovers in the fridge and microwave to heat for lunch the next day. YUM!
Ingredients
- 4 Zucchinis, grated
- 2 Tbsp Ground flaxseed
- 6 Tbsp Water
- 2 Tbsp Anathoth Farm Farmstyle Pickle
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/4 tsp Sea salt
- Handful Chives
- 3 Tbsp Coconut flour
- 2 Tbsp Olive oil
Method
- Grate zucchini then place in a muslin bag or a tea towel over a bowl. Sprinkle with salt and let rest for 5 minutes.
- While waiting, make flax eggs by placing ground flax meal and water in a bowl, stirring then leaving for 3 minutes to congeal.
- Squeeze excess water from the zucchini (this is the key to avoid soggy fritters).
- Place drained zucchini in a large bowl and add flax eggs and pickle. Mix well.
- Add onion and garlic powder, salt, pepper, chives and then lastly coconut flour. Stir to combine.
- Heat a griddle or fry pan, then add 2 Tbsp olive oil.
- Heat a griddle or fry pan, then add 2 Tbsp olive oil.
- Serve immediately with a generous dollop of Farmstyle Pickle and another sprinkle of chopped chives.
This Recipe Uses
Farmstyle Pickle 390g
$6.99
390g
