Zucchini Fritters (Lisa Snowden)

1 Medium-large Zucchini
2 eggs
1 ½ tablespoons of almond flour (coconut, buckwheat or most other gluten-free flours would also work)
Handful of fresh parsley
1 small white onion, chopped (swap for grated carrot if following a low FODMAP diet)
2 Tbsp coconut oil

Method:

Grate 1 large zucchini into a mixing bowl, gather in hands and squeeze out the excess moisture into the sink.

Then add the almond flour, parsley, chopped onion, egg and mix together until combined.

Next, using your hands, shape the mixture into golf ball sized balls and then flatten.

Heat some coconut oil in a pan and fry the fritters for a few minutes on each side (until golden brown).

Place the fritters on a plate and set aside whilst you poach an egg to your taste then place on top and enjoy!! Alternatively, have these zucchini fritters with a rasher of bacon and a grilled tomato.

A big dollop of hummus, salsa or guacamole also goes very well!