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.
Elements
- Olive oil for pan frying
- 4 small zucchini, grated
- 3 eggs
- 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
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Serve with aspect salad:
Blended tomatoes, basil, mint
Methodology
- 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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