How can you be bitter when you’re eating a fritter? I was in a bit of mood and not feeling my usual eggs with veg situation so I marched out to the garden to see what was growing. Amongst the caterpillar eaten leaves and tiny beginnings of life was one perfectly full grown, ready to eat courgette.
I checked the fridge, which was pretty empty except for a slightly bendy carrot, and some onion. But that’s ok because sometimes when you’re low on ingredients it forces you to get creative. And what can you make with these ingredients? Fritters!
I don’t know why I don’t make fritters more often; they’re quick and easy to make, you could even meal prep a few to enjoy throughout the week, and they’d would make an ideal packed lunch.
1/3 to 1/2 onion (red or white)
1 small carrot
1/2 a medium courgette
1/2 tsp smoked paprika
1/4 tsp cumin
2 tbsp coconut flour
Pinch Himalayan salt
Pinch black pepper
Oil for the pan (I used coconut)
These can be stored in the fridge for up to 5 days. Or if you let them completely cool, you can pop them in container and freeze them to use at a later date. They’ll be good for up to 2 months.
Pop some oil in a pan on a medium high heat.
Finely chop the onion, peel and grate the carrot and grate the courgette.
Add the veg to the pan, turn the heat down a bit and sauté for about 8 mins or until soften and lightly browned.
After about 5 mins add the spices and give the veg a toss.
Once softened, transfer the veg to a bowl. Add the flour, salt, pepper and eggs. Mix everything together to combine. Leave the pan on as we’ll be using it again.
Spoon the mixture into the pan (I used about 3 tbsp of mixture for each fritter, and it ended up making 3 fritters).
Cook for about 3 mins or until browned and able to flip. Cook the other side.
Serve with salad or wilted greens, avocado or your favourite sauce.