Summer is just around the is corner so that means that zucchini are in season π
As our fridge fills up with them, we have to get creative! I love them simply grilled, in my breakfast veggies, or air fried hasselback style, but they also make a wonderful zucchini fritter!
My mom and I love to make these, but we have some different dietary restrictions so we make one big batter batch and I take out my part before my mom adds in onion, garlic and coconut flour!
For breakfast, you can serve them with some yummy bacon on the side or some homemade tomato sauce π₯
To make you need (2 servings):
1 medium zucchini
1 egg π₯
Chives πΏ
Salt, pepper and nutmeg π§
Ghee for frying π§
Optional:
2 tablespoons coconut flour π₯₯
Psyllium husk (1 tablespoon)
Garlic and onion π§
How to:
Shred the zucchini and the onion and combine all the ingredients into a bowl.
Mix thoroughly and form little balls with your hands! Heat up coconut oil or ghee in a pan so that you can fry the little cakes.
Fry for about 3-4 minutes on each side until they are crispy brown, and then let them rest on a piece of kitchen roll so that they arenβt soggy!
Enjoy π you can also serve it with smoked salmon and poached eggs, this isnβt a main meal but rather a side dish!
