Makes about 8 fritters. Gluten free
1 medium zucchini
2 large eggs
Small clove garlic, minced
Pinch fresh herbs, chopped (parsley, mint, chives, basil)
Salt and pepper to taste
¼ cup chickpea flour (besan) – can usually get in the supermarket
50g fetta or goats cheese, crumbled
3 Tablespoons coconut oil or a mixture of butter and olive oil, for cooking
- Grate zucchini and place on a clean teatowel. Gather up the teatowel and squeeze out as much moisture as you can. This will help hold the fritters together
- In a bowl, place the zucchini, eggs, garlic, fetta, herbs, s and p and chickpea flour and mix well.
- Heat your oil in a frypan and drop tablespoonfuls into the oil. Cook for 3 – 4 minutes on either side until browned and cooked in the middle. Drain on paper towel.
- Serve with roast veggie salad