Dec. 18, 2020

Zucchini and Avocado Fritters from the kitchen of Dr. Ledowsky

Zucchini and Avocado Fritters from the kitchen of Dr. Ledowsky

The Recipe from the podcast with Dr. Ledowsky:

Get as many of the ingredients as Organic as possible

Zucchini and Avocado Fritters with Lemon Coconut Yoghurt Fritters:

2 Zucchini,

coarsely grated Himalayan salt and ground pepper

2 eggs, lightly beaten

1 cup of baby spinach leaves

shredded 1/4cup basil leaves

finely chopped 1/2 cup almond meal

1/2 teaspoon of ground cumin

1/2 tsp ground coriander

1 tbsp psyllium husk

1 tbsp virgin organic coconut oil

Lemon Coconut Yoghurt

1/4 cup coyo juice and zest of 1/2 lemon

Himalayan salt and ground pepper


sliced avocado and baby rocket leaves(to serve)

1. To make the fritters, place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture. Squeeze dry with your hands.

2. In a mixing bowl, combine the zucchini and all the remaining fritter ingredients except the coconut oil and mix well.

3. Melt the coconut oil in a large non-stick frying pan over medium heat, then add large teaspoonfuls of the zucchini mixture batches. Use a spatula gently press the mixture to flatten.

4. After 3 minutes, turn the fritters and cook the other side for 2 minutes until golden brown. Repeat until the batter is used up.

5. To make the Lemon coconut yoghurt, combine the coco and lemon juice and zest in a small bowl. Season and sprinkle with paprika. 6. Serve the fritters with avocado, rocket and dollop lemon coconut yoghurt.

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