Why it’s so good for you:
Zucchini and carrot both have a high water content. When paired with protein and fat from the eggs, these fritters make a filling, nourishing meal without that heavy sluggish feeling!
INGREDIENTS
Use organic ingredients where possible.
- 2 cups grated vegetables (zucchini, carrot or sweet potato)
- 2 free-range eggs
- ½ cup onion, finely chopped/ grated
- 1 clove garlic chopped finely, optional
- salt and pepper to taste
- Butter or coconut oil for frying
- Sea salt and pepper to taste
- Leafy greens of choice (spinach, arugula, lettuce, dandelion or other bitter greens)
INSTRUCTIONS
- Grate the zucchinis with the skin on and add some salt. Let the mixture stand while you chop the onion.
- Squeeze the vegetables in order to get rid of excess water, and then mix with the onion, the spices, and the eggs.
- In a frying pan, heat the oil or butter and fry the batter in batches of 4 small pancake-sized fritters for about 2 minutes each side.
NOTE
Delicious served with a large green salad dressed with lemon, olive oil salt and pepper.