These gluten-free zucchini and feta fritters have turn out to be our favourite wholesome and filling weekend breakfast! The proper mixture of healthful substances together with zucchini, mint, parsley & feta.
Olive oil for pan frying
4 small zucchini, grated
200 g feta
¾-1 cup chickpea flour
1 tsp baking powder
Handful of contemporary mint, roughly chopped
Handful of contemporary parsley, roughly chopped
Pinch of sea salt
Pinch of black pepper
Serve with aspect salad:
Blended tomatoes, basil, mint
Place the zucchini in a flat layer on sheets of paper towel. Cowl with one other layer of paper towel and press to take away the surplus water.
Place the zucchini, eggs, feta, flour, baking powder, mint, parsley, salt and pepper in a bowl and blend to mix.
Warmth a bit of the oil in a big, non-stick frying pan over medium-high warmth. Add 2 tablespoons of combination to the pan and flatten with a spatula. Repeat and prepare dinner, in batches, for two–3 minutes both sides or till golden.
Maintain the fritters heat and put aside. To make the tomato salad, place the tomato, basil and mint in a bowl and toss to mix. Divide the fritters between plates and prime with the tomato salad to serve.
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