CRACKING Coriander and Zucchini Plantain Fritters (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP friendly
Makes 8-10 fritters
Recipe type: Breakfast, Starters and Snacks
Serves: 8-10
  • 1 large/2 small zucchini
  • 2 green plantains
  • a generous handful fresh coriander/cilantro (about half a bunch)
  • 2 tablespoons melted fat of choice + more for frying (I used lard)
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon baking soda
  • 3 sping onions/scallions
  • ½ teaspoon salt
  • Fresh lime segments
  1. Wash and grate the zucchini. Pop into a clean tea towel and squeeze out excess liquid.
  2. Peel and slice the plantains and pop into your food processor. Add coriander (cilantro), melted fat, apple cider vinegar, baking soda and sea salt. Blend until pureed. Transfer to mixture to a bowl.
  3. Chop the spring onions (scallions). Add to the bowl along with the grated zucchini. Stir until combined.
  4. Heat a tablespoon of fat in a large frypan over medium heat. Once hot, drop ΒΌ cup scoops of batter into pan. Using the back of a spatula, flatten the batter into rounds.
  5. Cook each side for 3-4 minutes until golden and crisp.
  6. Serve with lime segments.
  7. Store & Reheat: Store once cooled in a sealed glass container for up to 1 week. To reheat, warm under the broiler for 2-3 minutes.
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