Gluten free zucchini and corn fritters.


These fritters make a perfect lazy Sunday lunch / brunch!


2 medium zucchini, grated
1 cup of corn kernels,
4 eggs
1/2 cup almond meal
1 tsp chilli flakes, or to taste
1/4 cup chopped mint
1/4 cup coriander
salt and pepper
handful of baby spinach
1/2 and avocado
feta cheese to top
coconut oil


  1. Squeeze the excess moisture out of the grated zucchini by placing in a cheese cloth or paper towel.
  2. In a mixing bowl combine the zucchini, corn, eggs, almond mean, chilli, mint, coriander and salt and pepper.
  3. Add coconut oil to a pan and put on a high heat.
  4. When the pan is nice and hot, add the mixture to the pan. I use roughly two large tablespoons per fritter. Fry for 2-4 minutes before flipping.
  5. Keep fritters warm in the oven while doing more batches until all the mixture is used up.
  6. To serve, layer the fritters with baby spinach and top with avocado and feta.

Makes 8 fritters.


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