Easy Peasy Zucchini Fritters

These are a great one-handed snack while breastfeeding and are a great little source of protein. They are also great served fresh with some goat cheese avocado and sauteed greens and a delicious lunch! I love making some for breakfast and or lunch and having leftovers as easy snacks to take and go for the kids as snacks. Zucchini is a great source of fibre as well as a very versatile vegetable that adapts to recipes that are savour and sweet!

My favourt herbs to use here is dill. I just love its flavour with a bit of garlic. What a combo!

I also love this recipe for a baby’s first foods when they have safely had egg yolk and egg whites introduced (a minimum of 3 times - approx age 8-10months) Egg whites are one of the highest allergens and egg yolks due to its beautiful fat content is one of the lower allergens that we introduce earlier in baby’s journey to solids ( approx 6-7months)

Ingredients:

• Coconut oil for frying

• 4 zucchinis grated

• 3 eggs

• ¼ cup coconut or buckwheat flour

• 1 clove garlic minced

• Herbs of your choice, basil, dill, coriander, chives are all great

• Fresh red chilli chopped (optional) 

Method:

1. Whisk the eggs together. 

2. Grate the zucchini, using a clean tea towel place the zucchini in the the middle and then ring out and liquid over the sink. You may need to do this in a couple of batches.

3. Into the egg mixture, mix in the zucchini, salt, pepper, and herbs, garlic and flour

4. Heat the pan and add some of the oil. 

5. Once the pan is hot, spoon a small amount of the zucchini batter into the pan (roughly pikelet size). 

6. Cook until golden on both sides.