Zucchini & Apple Fritters

ZUCCHINI & APPLE FRITTERS

Healthy, vegetarian, 4 veg & 1 fruit for dinner?  Ummm....yeah!

​​I'm sometimes so uninspired when it comes to cooking dinner for myself, because my house is full of fussy eaters!  So it's 3 different things for dinner most nights.  I think my 3 yr old would live off "chocolate bread" (hazelnut spread sandwiches) I if let her and the man loves his meat & I love my veges & fruit, that means a lot of dishes and a lot of planning when it comes to dinner.  And last night was no exception.  So with the usuals on the go for my people I wasn't loving the idea of salad.  I normally would have whipped up a batch of Indian Chickpea Fritters ( you can find the recipe on the Food Fix Up App, which I highly recommend you buy, it it a wealth of healthy goodness!)  but I wasn't feeling it and I had some zucchinis that needed using.  I mean how hard is it to whip up some fritters, they main thing is that they stick together!  So here is my Apple & Zucchini Fritter recipe!

Recipe - 

1 zucchini

3 medium potatoes, peeled

1 leek 

1 apple, cored

1 free range organic egg

rock salt

fresh cracked black pepper

1/4 cup besan (chickpea flour)

2 tablespoons of coconut flour

Coconut oil

Method - 

Grate your potatoes, zucchini, leek & apple into a large bowl.  Add your egg, salt & pepper, besan & coconut flours.  Mix really well.  Now is a good time to add any extra things you might like, for example add carrot or finely chopped up celery, or go for the indian influence and add some tumeric & ground cumin.

Heat your coconut oil in a pan and add a large spoonful of fritter mix, spreading around and pressing it together a little.  Depending on the thickness of your grated veg they only need a few minutes on each side until they are nice and golden brown.  The juice from the apple will give them a nice crispy outside.

Drain on paper towel if you like.  Serve immediately topping with whatever you like.  But I used Danish feta crumbled, a few pepitas & dried cranberries (craisins) and a dollop of mint jelly on the side.  Eat them as a standalone fritter stack or plate them up with some fresh salad, and a  squeeze of lemon juice.

Enjoy!