I had a lot of random left overs in my fridge, so i combined them altogether and hey presto! – super easy and you can cook lots and then have them to eat the next day with a salad too.
Zucchini fritters
3 eggs
2 zucchini, shredded
salt and pepper to taste
½ tsp garlic
¼ tsp paprika
¼ cup almond or coconut flour
2 tbsp ground flaxseed
coconut oil for cooking cooking
Method
Beat the eggs and flaxseed in a bowl and let
sit for 5 mins
Drain shredded zucchini in a teatowl to remove
excess water
Add zucchini, garlic, pepper, salt , paprika,
coconut/almond flour and mix well
Form into 2 inch round and 1 inch thick fritters and place on a plate
Heat frying pan on medium with coconut oil
Add fritters and cook until golden brown
1-2mins on each side
Serve with a salad made with love and my raw dip – if you want 🙂
Ranch Dressing
½ cup
cashews soaked 2 to 4 hours
1 tablespoon
lemon juice
3/4 cup almond milk
½
teaspoon himalayan sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
1
tablespoon dried parsley
1
tablespoon fresh or dried chives
Method
Add the
cashews, lemon, and almond milk, salt, onion and
garlic powder to a blender. Blend until creamy. Taste and adjust
seasonings keeping in mind that you will add the dried parsley and chives by
hand once the dressing is out of the blender. Once you have it seasoned
to your liking, pour the mixture into a mixing bowl then add the chives and
parsley.
Enjoy guys 🙂 x