Pumpkin and Zucchini Fritters
Time: 45 minutes
Serves: 4
Ingredients:
1 large zucchini
250g (2 cups) coarsely grated pumpkin
1⁄4 red onion, grated
55g (1⁄2 cup) almond meal, plus extra if needed
1 tablespoon dried chilli flakes
Pinch of sea salt
6 eggs
3 tablespoons coconut oil or grass-fed butter
2 teaspoons apple cider vinegar
SMASHED AVO
2 avocados
1 lemon finely grated zest and juice
Pinch sea salt
Cold-pressed hemp seed oil
TO SERVE
1 lemon, cut into wedges
1 handful of parsley or coriander leaves
Pinch sea salt
1 teaspoon dried chilli flakes
Method:
For the smashed avo, scoop the avocado flesh into a bowl and gently mash it with the back of a fork. Mix in the lemon zest and juice, season with salt and set aside.
Grate the zucchini and place it on a clean tea towel or muslin cloth, then wrap it up, hold it over the sink and squeeze out the excess liquid until the zucchini is lovely and dry. Alternatively, place the grated zucchini in a colander and squeeze it out over the sink.
Add the zucchini, pumpkin, onion, almond meal, chilli flakes, salt and two of the eggs to a large bowl and mix well to form a batter. If it is looking a little wet, add a touch more almond meal to help it come together.
Melt 1 tablespoon of your preferred cooking fat in a large frying pan over medium heat. Working in batches of five or six at a time, spoon heaped tablespoons of the batter into the pan in loose rounds and press down lightly to form round, bite-sized fritters. Cook for 3-4 minutes on each side until crisp and tender, then transfer to a paper towel to drain off any excess oil. Repeat with the remaining fat and batter.
Meanwhile, add the apple cider vinegar to a large saucepan filled with water and bring to a boil. Reduce to a simmer, crack in the remaining four eggs and poach for 4–5 minutes, or until the whites are completely cooked. Carefully remove the eggs from the water with a slotted spoon and transfer them to a plate lined with a paper towel to remove any excess water.
To serve, divide the fritters, poached eggs and smashed avo among plates and accompany with lemon wedges and a scattering of coriander leaves. Season with salt and sprinkle over a few extra dried chilli flakes to finish. Enjoy.
