Zucchini Fritters

Zucchini fritters are a delicious and easy way to use up your summer squash excess. These crispy fritters are great as a light lunch, or a side dish. The spriralized zucchini soaks up the spices and fresh herb to give you a bite that is just bursting with flavour. Feel free to add your own twist by using your favourite spices and herbs. I served them with some greens, boiled eggs and a homemade hot sauce. But herby yoghurt, poached eggs or smoked salmon would work beautifully too.


50 g White spelt flour ½ tsp Ground turmeric 1 tsp Cumin seeds, toasted 1 Egg, whisked 50 ml Water 1 tsp Sea salt ½ tsp Freshly milled black pepper 1 Zucchini (220-250g), spiralized 1 tbsp Parsley, chopped ½ tbsp Ghee Greens, dressed with olive oil and lemon juice, to serve 2 Boiled eggs, to serve Hot sauce, to serve

Tip the flour, turmeric, cumin seeds, egg, salt and pepper into a bowl, then whisk in water to create a batter that has a dropping consistency. Use a spiralizer to turn the zucchini into long thin noodles, then gently fold into the batter with parsley.
Heat a non-stick frying pan with ghee over a medium-high heat. Divide the batter into 4 and cook for 2-3 minutes on each side until golden and puffed, then flip and repeat.
Divide the fritters onto 2 plates, serve alongside dressed salad, boiled eggs and hot sauce.