Courgette (zucchini), Spring Onion and lime fritters

So Easter has come and gone in a flash and now it’s all systems go with being good to our bodies, especially with summer fast  approaching! The last few days we have really thrown ourselves in to exercise as the weather in London has been truly stunning. It’s so nice to be able to spend the evenings after work being active by heading up to Richmond Park to play tennis or going for a jog.

We have been eating lots of salads and fresh fish meals this week; quick and simple dishes that are packed with flavour and goodness.  As you know one of my favourite vegetables is the courgette (zucchini), often maligned and forgotten, it’s a versatile and tasty vegetable (with a little jazzing up) that’s perfect for the season. I wanted to share these courgette, spring onion and lime fritters with you as they are so simple to make, with only a few pantry staples and taste divine. They are great on their own as a snack or as an accompaniment to any breakfast or brunch dish. Alternatively you could use them on top of a homemade beef / lamb and mint burger with some tomato salsa.

Finally, I also wanted to share an interview that has been published with me from the wonderful author and blogger Irena Macri of Eat, Drink, Paleo. You can read the full interview here

Paleo Courgette Fritters

Courgette, Spring Onion and Lime Fritters
 
Author:
Cuisine: Breakfast, Brunch, Savoury Snack, Picnic
Serves: 4 (approx 8-10 fritters)
Prep time:
Cook time:
Total time:
 
A quick, simple and flavour packed savoury snack or a healthy addition to any breakfast or brunch
Ingredients
  • 250g courgette, grated
  • 20g spring onion, finely chopped
  • 2 large eggs
  • ½ a lime, juice
  • 30g ground almonds (or almond flour)
  • 1tsp sea salt
  • 3tsp coconut oil
Instructions
  1. In to a mixing bowl place the grated courgette, egg, salt, spring onions, lime juice and ground almonds
  2. Mix with a wooden spoon until a batter is created
  3. In to a frying pan over high heat place 3 tsp coconut oil
  4. Place one heaped tbsp of batter in to the pan and spread out a little so that its about 2 cm thick
  5. Allow the underside to cook for about 2-3 minutes until golden and you can flip it (gently)
  6. Allow the other side to cook for a further 2-3 minutes until golden brown
  7. Repeat until you have used all the batter
  8. Serve straight from the pan or allow to cool and have cold later on

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Paleo Courgette Fritters

Paleo Courgette Fritters

 

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13 thoughts on “Courgette (zucchini), Spring Onion and lime fritters

    • Hi Cheryl, it has been truly wonderful! We have been so lucky! I am very jealous that you get this beautiful weather ALL the time! Hope you had a great weekend!

  1. Yummy! Will have to try these this week – already have everything.
    I used two of your soup receipts for our ‘painting’ party lunch on the weekend. RAVES!
    (Roasted Red Pepper and Tomato, the fave & Root Vegetable). Thank you !!!

    • Thank you, Darlene! Do let me know when you try them Wow, your painting party sounds lovely and thrilled to hear you used my recipes! Thank you!! 🙂 Do keep in touch!

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