Easy Veggie Fritters

Eating more vegetables is one of the key ways to increase the diversity and health of your gut bacteria. These veggie fritters are easy to make and were a hit with all my kids from teens to the eight-year old.

At my supermarket this week a kilo of carrots is $1! And the zucchini were just $1.20 each. So these fritters are easy to make, healthy AND low in cost.

And the verdict from my 8-year old? “Mum I’m starting to like cuzzini..” I think she meant zucchini and if that’s the case then I’m feeling pretty chuffed.

Serves 4-5. (Makes 8 medium fritters.)

INGREDIENTS:

2 tablespoons of butter for frying

2 cups of grated carrot

1 cup of grated zucchini

4 free range eggs

3 tablespoons of coconut flour

1/2 teaspoon of garlic powder (it just mixes well in the fritters rather than fresh garlic).

1 tablespoon of chopped fresh herbs (I used continental parsley, but you could experiment with dill, basil, thyme or coriander too).

1 cup grated cheese, loosely packed

1/4 teaspoon of sea salt

DIRECTIONS

I used zucchini in this recipe which is a very “wet vegetable” so we squeeze as much of the water out first. Simply grate all the zucchini and place it in a large clean tea-towel and wring the teatowel over a bowl. A lot of water from the zucchini will come out.

Then add the grated zucchini to a large mixing bowl and add grated carrot and eggs. Mix well. Now stir in coconut flour, herbs, grated cheese and salt.

Melt a tablespoon of butter in a non-sick frypan and place 3-4 large dollops of mixture into pan and fry on low to medium heat until golden brown. Flip after about 6 minutes and fry the other side. Serve with a simple garden salad.