Servings: 12 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
Sides | Snacks
Brilliant for a snack, lunchbox, or as a sandwich alternative with your favourite filling. We love serving ours with a spicy yoghurt and olive oil dip, or as a platter with cheese, meats, olives and some crudit�s. These fritters take next to no time to make, are very low in carbs and keep for up to 5 days in a sealed container in the fridge.
- courgettes (300g, coarsely grated)
- carrots (80g)
- ground almonds (100g)
- coconut flour (30g)
- ground cumin (2 tsp)
- eggs (3 large)
- sea salt (1 tsp)
- ground coriander (1 tsp)
- cracked black pepper (1/4 tsp)
Grate both vegetables and pop in to the middle of a muslin or kitchen towel. Squeeze out any excess liquid and discard.
In to a large mixing bowl, place the courgette, carrot, spices, flours, salt, pepper and use your hands to combine.
Add in the eggs and stir through well.
Add olive oil to a non stick pan over high heat.
Add in large spoonfuls of the fritter mixture and cook one side for 3-4 minutes before flipping and cooking the other side until golden.
Serve with a delicious yoghurt dip or some fried egg and smoked salmon.