Quick and Easy Zucchini Fritters

Quick and Easy Zucchini Fritters

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What is it about Zucchini that we all seem to gravitate to? Whether is be the delicious Zucchini “fries” from one of my favorite restaurants, Stella Luna, or whether they are wrapped around mozzarella and baked in a tomato sauce, or made into fritters or “pasta” it’s one of my all time most yummy and delicious choices for a side or a main in a meal!

Let us also remember that it is really low in calories, and contains potassium, folate and Vitamin A – so its healthy for you too! BONUS! (Well depending on what you add to it…..baking it with mozzarella makes it slightly healthier than using pasta)

Here’s a quick recipe adapted from two others and mashed together, to bring you an almost frittata, crispy, fritter type cake. Perfect for lunch, brunch or a quick snack (make them, keep them in the fridge and eat them cold).

Zucchini Fritters

  • Servings: 6 Large Fritters
  • Difficulty: Easy
  • Print

4 Zucchini, grated (We seldom find very large zucchinis here, so use a guide of 12-15cm in length)

Salt and Pepper

2 eggs, slightly whisked

1 cup of baby spinach leaves, washed and roughly chopped

1/2 cup of fresh basil leaves, also washed and roughly chopped

1/2 cup of Almond meal

2 TBSP of chopped coriander

2 TBSP of psyllium husk

1 TBSP of coconut oil, melted

Place the zucchini in a bowl and sprinkle with salt. Leave to stand for about 10 minutes. The salt helps draw out moisture. In a clean dish towel, squeeze out the zucchini and get it as dry as possible.

In a mixing bowl, combine all the remaining ingredients, besides the coconut oil, and add the zucchini. Mix well.

Add the coconut oil to a pan, and bring to a medium heat on the stove top.

Add large spoonfuls of the fritter mixture to the heated oil, and fry until golden brown on each side – flipping carefully.

Serve these with fresh Neapolitan sauce or slices of avocado and a squeeze of fresh lemon juice, or a fresh rocket and cucumber salad. Keep what you serve them with simple as these fritters don’t need much to make them shine!

“Mind over munch” 

“Mind over munch” 



I follow @mindovermunch on Instagram. She’s cool. (www.mindovermunch.com)

She’s also got really awesome low carb high protein recipes that are easy to follow and really quick to make! 

Her concept is true though, you can have healthy substitutions of most of the butter laden, flour heavy, sugar driven snacks things that we all love to binge on. 

I have a two really amazing friends of mine (they are a couple!) One loves to bake new treats, and is always wanting the “healthier” alternate to a cookie. Although he did make a recipe that he got from his boyfriends mom…(sugar, love, happiness) and let’s just say I sat with the jar in my lap and couldn’t stop eating it. Shocking. (Thanks Queen B) 😉

Anyway! These are obviously much MUCH more healthier. Although it might not be to everyone’s taste, it’s cool to have in the morning if you on the run, just grab two or three and you are set. 

Ingredients 

1/2 cup of oat flour (you can also use gluten free) 

1/2 cup of brown rice flour 

1 avocado 

1 egg 

1 TBSP of coconut oil 

1/4 cup of dark brown sugar 

1 tsp of vanilla paste or extract 

1 tsp of baking soda 

1/2 tsp of baking powder 

1/4 tsp salt 

3 tablespoons of raw cacao nibs 

Preheat oven to 180C 

Line a baking tray with parchment paper

Mash the avocado in a bowl, stir in the coconut oil, egg, sugar and vanilla 

Combine the dry ingredients

Mix the two, and stire in the chocolate chips 

Scoop out cookie balls, and place on the baking tray 

Lightly press to flatten 

Bake for 10 minutes or until beginning to brown 

Allow to cool slightly 

❤️🍴 

A superpower dessert! 

A superpower dessert! 



Wow! So I was a bit skeptical about this, but I actually really enjoyed it…super awesome powers guaranteed! 😉

For the filling 

5 very ripe avocados

2 lemons

150g agave syrup or honey 

150g coconut oil, melted

1 tsp vanilla extract

Finely grated zest of 1 lime 

For the base:

45g raw almonds

150g dried dates

65g raw Brazil nuts

35g raw pecans

2 tbsp coconut oil, melted

Line a 21cm round springform cake tin with baking parchment.

To make the base put the nuts and dates into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Refrigerate for 20 minutes.

Make the filling

Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup or honey, melted coconut oil and vanilla extract, blend until you get an extremely smooth texture.

Take the base out of the fridge and pour this filling all over it. Pop back into the fridge for another about an hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests,raspberries, mint and dark chocolate shavings. 

❤️🍴

Recipe adapted from Natasha Corretts “Cleanse” recipe book. 

 instagram.com/foodbyjill