PREP TIME: 20 minutes
COOK TIME: 10 minutes
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.
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.
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.
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.
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.
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 21⁄2 inches (6 cm) in diameter.
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.
500 g zucchini grated
250 g sweet potatoes (or you can use carrots) peeled and grated
50 g fennel bulbs shaved
2 tablespoons flat-leaf parsley chopped
2 tablespoons 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 duck fat, tallow or other good quality fat
250 mls green goddess dressing
2 handful rocket
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