Zucchini Fritters

INGREDIENTS:

  • 1 medium zucchini

  • 2 medium carrots

  • ¼ tsp fine Himalayan salt

  • ½ tsp ground cumin

  • 2 green onions, sliced thinly

  • 100g feta, crumbled

  • ¾ cup (120g) flour of choice

  • 6 eggs, beaten lightly

  • 1 TB extra virgin olive oil

  • 2 TB fresh mint leaves

METHOD:

1. Grate zucchini and carrot coarsely. Squeeze excess liquid from the vegetables by pressing vegetables between 2 sheets of paper towel until dry.

2. Combine vegetables with salt, cumin, half the green onion, the feta and flour in a bowl; season with black pepper. Stir in beaten eggs until combined. Shape ¼ cupfuls of mixture into fritters.

3. Heat half the oil in a large non-stick frying pan over medium heat. Cook fritters, in batches, for 2 minutes on each side or until browned and cooked through. Drain on paper towel. Repeat with remaining oil and zucchini mixture. Keep fritters warm.

4. Serve fritters with remaining green onion, mint leaves and freshly ground black pepper.

NUTRITION INFO:

Serves: 4
Cal: 356
Pro: 23g
Carb: 25g
Fat: 19g

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