YUM. | STEPH LOWE
ZUCCHINI, MINT & FETA FRITTERS {
INGREDIENTS
}
FRITTER 2 eggs, free range 1 zucchini, grated 1 large handful mint, finely chopped juice of 1/2 lemon 1/4 cup feta, crumbled 1/4 cup coconut flour, sifted 2 tbsp psyllium dash of water black pepper, to taste cold-pressed extra virgin coconut oil, for frying TOPPINGS (PER PERSON) 2 slices smoked salmon 1/4 avocado, mashed 1 lemon wedge
fritters, adding a touch more coconut oil if required. If you are just serving one, you can store the batter in the fridge and fry fresh the next day.
Whisk the eggs in a large bowl and add zucchini, mint, lemon and feta. Add coconut flour and psyllium, combine well. Add the water only if your mixture needs help binding. Form medium balls, moulding each well with your hands.
Serve two fritters topped with smoked salmon, avocado, fresh lemon and a sprinkle of black pepper. Any leftovers will keep for a couple of days in the fridge. Enjoy.
Heat coconut oil in a large frypan, flatten the fritters and fry two at a time, flipping halfway with an egg-flip. Repeat for additional
+ Serves 3 + Prep: 10 min. Cook: 10 min.
GLUTEN FREE
NUT FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE