These versatile zucchini fritters are so quick and easy it is worth cooking up a bigger batch. They’re so handy for breakfast served just on their own. Total Time 6 minutes Servings 2
- 2 cup zucchini grated
- 3 free range eggs
- ½ tbsp coconut oil for cooking
- ½ tsp nutmeg
- 1 flat tsp sodium fre chicken stock powder
- Ground pepper
Roast Red Pepper relish
- 2 large red red peppers
- 2 cloves garlic crushed
- 1 onion chopped finely
- 1 tsp grated ginger
- ½ tsp himalayan pink sea salt
- ½ tsp stevia
- 1 cup apple cider vinegar
- In a bowl combine the zucchini, eggs, nutmeg, stock powder and ground pepper. Stir until well mixed.
- Heat oil in a large non stick frying pan over a high heat. Mould the mix into balls, drop into the pan and press flat, then reduce heat to medium. When brown on one side turn over and cook other side.
- Serve topped with roasted red pepper relish.
- Remove the seed and core from the red peppers. Place under a hot grill until the skin starts to blister and blackens slightly. Then remove and wrap individually in cling wrap and leave for several minutes to ‘sweat’. Unwrap and peel the skin off the peppers, then chop the flesh. Add this to a sauce pan with all the other ingredients. Bring to the boil and cook for 30 minutes, or until a chutney-like consistency is reached. Check taste – if not sweet enough you may need to add a little more Stevia powderstir well. Pour into sterilised containers, seal and refrigerate.
If you have time though you could add a couple of rashers of smoked turkey or chicken to make a really scrumptious breakfast. For lunch they are your protein source, just add a green salad.For another quick change add some roasted vegetables and the humble zucchini fritter becomes a great dinner. The roasted red pepper relish can be made in larger batches and kept in the fridge. If time is your challenge you can buy relish, just check the sugar content.Cooking and preparation time: fritters (6 minutes) – relish (45 minutes)