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.

serves: 4
yields: -
prep time: 20 minutes
cook time: 10 minutes
contains: eggs, nuts

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all-in-one

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all-in-one

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.

1

Combine the zucchini and sweet potato in a colander. Sprinkle with a generous pinch of sea salt and mix through. Leave the vegetables to ‘sweat’ for 15 minutes.

2

Squeeze out all the moisture from the zucchini and sweet potato with your hands. You can also wrap the shredded vegetables in a clean tea towel or cheesecloth and squeeze the liquid out.

3

Place the grated zucchini, sweet potato and fennel into a large bowl. Add the parsley, mint, spring onions, lemon zest, eggs, almond meal, and a few grinds of cracked black pepper. Mix well until incorporated.

4

At this stage it’s good to test and cook a fritter to make sure it holds together well. Add a touch more almond meal if needed. Form into small patties approximately 2½ inches (6 cm) in diameter.

5

Heat a frying pan over medium heat and add the coconut oil. When the coconut oil is hot, add the fritters and cook until golden, turning once, for 4 minutes.

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

1

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.

2

Transfer to a bowl and set aside to ‘sweat’ for 15 minutes. Rinse and dry bowl.

3

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.

4

Scrape down sides of bowl. Use the lemon flesh for other recipes.

5

Add herbs and spring onions and chop for 4 seconds/speed 6.

6

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.

7

At this stage it’s good to test and cook a fritter to make sure it holds together well.

8

Add a touch more almond meal if needed. Form into small patties approximately 2½ inches (6 cm) in diameter.

9

Heat a frying pan over medium heat and add the coconut oil.

10

When the coconut oil is hot, add the fritters and cook until golden, turning once, for 4 minutes.

11

Serve with Green Goddess Dressing, rocket, and lemon wedges.

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all-in-one