These zucchini fritters are wonderfully light, extremely tasty and high in nutrients and thermogenic ingredients such as chilli and paprika to get your metabolism moving for the day. They’re gluten-free, and the addition of mint also makes them very soothing and easy on the digestive system. Make a batch before your fasting day, then warm one up in the oven for lunch.
Serves: 8
DF, GF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 cups grated zucchini
- 2 tbsp chopped chives
- ¼ cup chopped mint
- ½ tsp chilli flakes
- ¼ tsp paprika, finely grated
- Zest 1 lime
- 1 tbsp lime juice
- 2 medium eggs, lightly whisked
- 1 cup brown-rice flour
- 1 tsp baking powder
- Celtic sea salt & freshly ground black pepper, to taste
- 1 tsp extra-virgin coconut oil, or coconut oil spray
Method
- Using your hands, squeeze any excess liquid from the zucchini then put it in a large bowl. Add the chives, mint, chilli, paprika, lime zest, juice and eggs. Stir to combine.
- In a separate medium bowl, combine the flour, baking powder, salt and pepper. Add the dry ingredients to the wet ingredients and mix well.
- Heat a few drops of coconut oil in a medium frying pan over medium heat, then drop heaped tbsps of batter into the pan. Cook on each side for 3–5 mins, or until golden. Repeat with the remaining batter.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
