Courgette/Zucchini Fritters

Fritter Ingredients:

1 large zucchini (Courgette) or 2 small
¼ cup gluten free flour
1 tablespoon lemon zest
1 clove of garlic peeled and minced
¼ Cup fresh basil
¼ Cup fresh oregano. Ditto
2 Free range eggs

¼ teaspoon Onion powder/ Garlic powder or to taste
1 teaspoon Salt or to taste

METHOD.
Using the large holes of a grater, Course grate zucchini/Courgette.

Put the courgette/zucchini in a colander put into the sink with 1/2 teaspoons salt, mix together well as this will extract some of the water in the grated courgette.

Let is stand for about 10 minutes, and then squeeze the Courgette/zucchini dry in a clean kitchen towel to remove the moisture.

Place courgette/zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion and or garlic powder, salt and pepper. Mix well together and start to add the flour a bit at a time, stirring all the time so no lumps form.

Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of grated courgette/ zucchini mixture into the pan.

Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes.

Lower heat to medium.

Turn the fritters, and continue to cook until golden, 2 to 3 minutes more. place the fritters on to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.

If you want more veggies try adding a ½ cup of finely chopped kale or spinach!
¼ teaspoon of pepper or to taste