Zucchini and Almond Fritters
Prep:
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Cook:
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Ingredients
3 or 4 zucchini
⅓-½ cup pumpkin, grated
1 clove garlic, crushed
zest of a lemon
1 egg
2-3 TBSP almond flour
salt
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3 or 4 zucchini
80-120 ml pumpkin, grated
1 clove garlic, crushed
zest of a lemon
1 egg
2-3 TBSP (30-45 ml) almond flour
salt
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Grate the zucchini into a small bowl.
- Add the grated pumpkin, the crushed garlic, and the lemon zest.
- Add salt and put aside for about 20 minutes to allow the salt to draw liquid out of the zucchini.
- Drain as much liquid off as you can. Add the beaten egg and the nut flour and combine well.
- Drop spoonful lots into a little oil on a moderately heated pan turning once.
- Serve with a dollop of yoghurt.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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