ZINGY Zucchini and Herb Fritters with Garlic Dipping Sauce (AIP Reintroduction)
Prep time
Cook time
Total time
This recipe is a stage 2 AIP reintroduction. It contains eggs.
Recipe type: Breakfast
Serves: 8
  • 2 x zucchini
  • ½ x small white sweet potato
  • ½ x red onion
  • 2 x teaspoons fine salt
  • ½ cup coconut yogurt
  • 4 x tablespoons freshly chopped mint (divided)
  • 1 x tablespoon freshly squeezed lime juice
  • 1 x tablespoon extra virgin olive oil
  • 2 x garlic clove, pressed (divided)
  • 3 x eggs
  • 3 x tablespoons freshly chopped parsley
  • ¼ x cup Otto's Cassava flour
  • ½ x teaspoon baking soda
  • ½ cup happy fat for cooking
  • Salt to taste
  1. Top and tail your zucchini. Peel your sweet potato and onion. Using the large grater blade on your food processor, grate the vegetables and place into a colander. Sprinkle with fine salt and leave to sit for 20-30 minutes.
  2. While the vegetables are doing their thing, mix your coconut yogurt, 2 tablespoons of mint, lime juice, olive oil and 1 pressed garlic clove in a small bowl. Check the seasoning. Cover and refrigerate until ready to serve.
  3. Break your eggs into a medium sized bowl. Whisk. Add remaining chopped mint and garlic, along with parsley. Season with a little salt and mix.
  4. Place the zucchini mixture into the centre of a clean tea towel. Squeeze out all excess liquid. Add to the egg mix and combine.
  5. Sprinkle over the flour and baking powder. Mix in gently.
  6. Heat half the happy fat in a large fry pan over a medium heat. Using a ¼ cup measure. drop scoops of the batter into the pan, flattening with a spoon. Cook until crispy and golden - 2 to 3 minutes for each side. Repeat until the batter is finished.
  7. Serve with dipping sauce on the side.
Recipe by joannafrankham.com at https://joannafrankham.com/zingy-zucchini-and-herb-fritters-with-garlic-dipping-sauce-aip-reintroduction/