These gluten-free almond zucchini fritters are quick to whip up and amazingly tasty! Adding the almond meal not only helps the fritters stick together, they also add a natural sweet taste. They are really simple to make, so I would always recommend getting the kids involved.
1 medium zucchini
20g almond meal
a pinch of dried basil
extra virgin olive oil
Coarsely grate the zucchini, add a pinch of salt and set aside. Meanwhile, beat the egg and add mix in the almond meal, basil and black pepper.
Squeeze out as much water as possible out of the zucchini with your hands and kitchen paper if required. It’s OK if there’s still a bit of moist, but do try your best to get the water out because it will prevent the fritters from falling apart.
Add the zucchini to the egg mixture and fold together.
Heat a non-stick pan on medium heat with olive oil. Once the oil is hot, scoop the mixture onto the pan, lightly pressing into a 1 cm thick round patty. Cook the zucchini fritters for 2-3 minutes on each side or until they are slightly browned.
Serve warm, topped with yogurt, avocado, or anything you fancy!