Eggs are well and truly back on the menu here at JFC central. And, to be honest, other than coffee, I think they have been my favourite reintroduction.
Aside from their versatility, eggs are one of the most nutrient-dense foods out there.
Did you know that one egg provides 13 essential nutrients, all in the yolk*
Eggs are an excellent source of B vitamins and they provide good quantities of vitamin A, too. The vitamin E in eggs helps protect us against heart disease and some cancers. Eggs are also a dietary source of vitamin D. Eggs are rich in iodine, which makes our thyroid hormones, and phosphorus, which we need for healthy bones and teeth.
If you tolerate eggs, the most important thing for you to consider is that you buy organic, pasture-raised eggs.
“But, Jo”, I hear you cry. “When are we getting to the fritters?
Now!
I wanted something different to my usual scrambled eggs over the weekend…
My fridge was full-to-bursting with my weekly haul of eggs, herbs and veggies (not to mention some lovely Linga Longa Farm bacon)
And I hit upon the idea of some post-market fritters.
Who doesn’t love a fritter? Corn (if you’re eating grains).Whitebait. Apple. Banana. My Dad’s pipi or tuatua** numbers.
Or, in this case, the good old zucchini fritter. With loads of herby goodness.
There’s a reason fritters are so popular
They taste bloody good!
“I used to be into ‘forbidden fruit’, but I’ve moved on to‘verboten vegetables” ― Josh Stern
These babies are chock full of good stuff.
And to add some extra zing, I whipped up a little garlic and mint infused coconut yogurt dipping sauce. All served with some barbecued bacon.
So very good!
- 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
- 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.
- 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.
- 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.
- Place the zucchini mixture into the centre of a clean tea towel. Squeeze out all excess liquid. Add to the egg mix and combine.
- Sprinkle over the flour and baking powder. Mix in gently.
- 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.
- Serve with dipping sauce on the side.
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To buy Otto’s Cassava Flour in Australia, head to Pantry Innovations
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E N J O Y !
*(contrary to popular belief, the yolk is far higher in nutrients than the white).
**forms of molluscs or clams found in New Zealand
I’m so happy to have eggs back on the menu, too. But after the initial delight in the gloriousness that is a scrambled egg, something like these fritters does start to look amazingly tempting. For supper, even~!
They are my new favourite thing, Petra!
Oh man, I love eggs too! And zucchini fritters were my favourite thing to get for restaurant brunches before going Paleo. I’m so happy that you’ve created this recipe – thank you!
Yum! Joanna these look amazing!
Thanks Possum!