Sunday breakfasts. That's all I think about when I think of zucchini fritters. This is also my daughter's recipe and she says she invented it when trying to cut back on carbs but still have a delicious cafe style breakfast.
It's so easy to make and the flavour is delicious. Perfect with eggs on top or on their own with labne or tomato relish to spread on top.
Healthy Zucchini Fritters
Makes 4 - 6 fritters
- 1 zucchini
- 1 egg
- 1/2 cup of flour ( whichever flour you like, we use almond meal but works with wholemeal or plain flour as well)
- 1 tsp dill
- 2 tbs feta
- 1 tsp cummin
- 1/4 cup of milk ( we use almond milk but any milk is fine!)
- Salt & Pepper
- Olea of Monemvasia Extra Virgin Olive Oil
Grate the zucchini then grab the shavings and squeeze in your hand, over the sink, to get rid of the excess juice. Place in a bowl with all the remaining ingredients minus the feta and whisk together to get a batter. Crumble the feta in and fold through. Heat your pan to a medium heat - not too hot or the insides won't cook and the outside will burn. Pour a glug of extra virgin olive oil into the pan then use a spoon to create pikelet size shapes with the batter. Cook until golden brown on both sides. Don't over cook or they can become quite chewy. They taste the best when soft in the middle.