Who doesn’t love a fritter? Using almost any ingredient would be delicious in my opinion, and these zucchini and corn creations are no exception. These are quick to make so are perfect during the week, as a fast finner and ideal the next day for lunch. On the weekend, enjoy them as a lazy lunch.
Serves 2 Prepare 15 minutes Cook 15 minutes
2 cups zucchini, grated
2 tsp sea salt
⅓ cup corn kernels
¼ cup coconut flour
1 tsp paprika
½ tsp black pepper
coconut oil, for cooking
avocado and bacon, to serve (optional)
parsley and lemon wedges, to serve (optional)
Place zucchini in a large bowl. Sprinkle with the salt and toss well. Set aside for 10 minutes to allow the moisture to come out of the zucchini. Squeeze the moisture out of the zucchini with your hands; you want the zucchini to be as dry as possible.
Add the corn, coconut flour, egg, paprika and pepper to the zucchini. Stir with a fork to combine. Heat a large pan over a medium to low heat. Melt a large spoonful of coconut oil in the pan. Place tablespoonfuls of the zucchini mixture in the pan. Cook each side for 3-5 minutes or until nicely browned. Repeat until you‘ve used up all the mixture.
Sprinkle with parsley. Serve hot with lemon wedges and a side of avocado and bacon.