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Do I get asked what can I have for breakfast on a paleo lifestyle? (my first answer to this would, of course, be a green juice like the ‘All Rounder’), or what health hot snacks can I eat in winter? Courgette/zucchini fritters are great as this vegetable is available all year round (in late spring the farmer’s markets have so many varieties, how can you resist painting your plate in a courgette rainbow?). Courgettes are a good source of potassium, which is a heart friendly electrolyte, that helps bring the reduction in blood pressure and heart rates by countering pressure-effects of sodium. Such a healthy versatile vegetable that is easy to eat raw or cooked. I hope you enjoy eating these paleo courgette fritters too!

Ingredients

  • x2 courgette
  • x1 onion
  • ¼ cup gluten-free flour/coconut/almond flour
  • 2 eggs
  • pinch Himalayan rock salt
  • pinch pepper to taste
  • 1/4 tsp cumin
  • oil for frying (I used coconut oil)
  • A shot of positive thoughts

Method

  1. Grate zucchini. Add salt and place shredded zucchini in a clean dish towel and squeeze as much liquid out of it as possible (this will stop the fritters being soggy)
  2. Once squeezed place back in a bowl and add beaten eggs, thinly sliced onions, almond flour, pepper and cumin and mix.
  3. Heat 2 tablespoons of coconut oil over medium heat and wait for that pan to get super hot.
  4. Add spoonfuls of mixture in hot oil and fry until golden brown on each side. About 2-3 minutes per side.
  5. Serve with side salad or eat just as they are ~Yum!

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