Zucchini and Fennel Fritters
Zucchini and Fennel Fritters
A great way to introduce zucchini into your kid’s diet is to make these zucchini fritters. The fritters become even more delicious when you serve them with a variety of dressings. I love them with a simple squeeze of lemon juice and a sprinkling of chilli flakes.
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serves: 4
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yields: -
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prep time: 20 minutes
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cook time: 10 minutes
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contains: eggs, nuts
What you'll need
- 500 g zucchini grated
- 250 g sweet potatoes (or you can use carrots) peeled and grated
- 50 g fennel bulbs shaved
- 2 tablespoons fresh flat-leaf parsley chopped
- 2 tablespoons fresh mint chopped
- 4 spring onions sliced
- 1 lemons zest only, finely grated
- 3 organic free-range eggs
- 50 g almond meal plus more as needed
- 4 tablespoons coconut oil
- 250 mls green goddess dressing
- 2 handful rocket
- 2 lemons cut into wedges, to serve
Method
My partner Nic loves to dip hers into green goddess dressing; my eldest daughter, Chilli, loves to dip her fritters into green tahini (tahini with chopped coriander); and my youngest daughter, Indii, loves to dip hers into homemade harissa. Zucchini is a wonderful vegetable to work with. Full of vitamin C and other phytonutrients, they are at their peak in the warmer summer months.
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What you'll need
- 500 g zucchini grated
- 250 g sweet potatoes (or you can use carrots) peeled and grated
- 50 g fennel bulbs shaved
- 2 tablespoons fresh flat-leaf parsley chopped
- 2 tablespoons fresh mint chopped
- 4 spring onions sliced
- 1 lemons zest only, finely grated
- 3 organic free-range eggs
- 50 g almond meal plus more as needed
- 4 tablespoons coconut oil
- 250 mls green goddess dressing
- 2 handful rocket
- 2 lemons cut into wedges
Method
My partner Nic loves to dip hers into green goddess dressing; my eldest daughter, Chilli, loves to dip her fritters into green tahini (tahini with chopped coriander); and my youngest daughter, Indii, loves to dip hers into homemade harissa. Zucchini is a wonderful vegetable to work with. Full of vitamin C and other phytonutrients, they are at their peak in the warmer summer months.
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Place the zucchini and sweet potato or carrots into the All-in-one Kitchen Appliance bowl with a generous pinch of salt, and chop for 5 seconds/speed 5.
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Transfer to a bowl and set aside to ‘sweat’ for 15 minutes. Rinse and dry bowl.
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Peel the zest from lemon with a potato peeler and place the zest into the All-in-one Kitchen Appliance bowl and blend for 20 seconds/speed 10.
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Scrape down sides of bowl. Use the lemon flesh for other recipes.
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Add herbs and spring onions and chop for 4 seconds/speed 6.
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Squeeze out all moisture from zucchini and sweet potato and add back to the All-in-one Kitchen Appliance bowl, with eggs, almond meal, and pepper. Mix for 10 seconds/speed 4, or until well mixed.
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At this stage it’s good to test and cook a fritter to make sure it holds together well.
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Add a touch more almond meal if needed. Form into small patties approximately 2½ inches (6 cm) in diameter.
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Heat a frying pan over medium heat and add the coconut oil.
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When the coconut oil is hot, add the fritters and cook until golden, turning once, for 4 minutes.
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Serve with Green Goddess Dressing, rocket, and lemon wedges.