Make Some Courgette / Zucchini Fritters ... and why this vegetable is on my shopping list

Fritters make a great meal any time of day! Make a big batch, freeze them, and reheat when needed for a quick and easy meal solution!

Why it’s so good for you! 

Courgettes/Zucchini and carrot both have a high water content. When paired with protein and fat from the eggs, these fritters make a filling, nourishing meal without that unwanted heavy feeling. 

What You Need: 

(use organic ingredients where possible)

2 cups grated vegetables (courgette/zucchini, carrot or sweet potato)
2 free range eggs
1/2 cup onion, finely chopped/ grated
Butter or coconut oil for frying

Sea salt and pepper to taste 

Utensils: 

Grater

Knife
Fry-pan

Spatula 

What To Do:

1. Grate the courgettes/zucchinis with the skin on and add some salt. Let the mixture stand for a while you chop the onion.

2. Squeeze the veg in order to get rid of excess water, and then mix with the onion, the salt and pepper and the eggs until you have a thick pancake like batter.
3. In a fry-pan heat the oil or butter and fry the batter in batches of 4 small pancake size fritters for about 2 minutes each side on medium heat, or until slightly brown.

4. Serve with a tossed green salad dressed with lemon and olive oil.

Courgettes / Zucchini ... they are on my shopping list! 

Courgettes / Zucchini are becoming ever more popular and with good reason, they have a deliciously sweet, nutty taste. They’re often used to bulk out sauces and dishes like a bolognaise or lasagne, but why not also enjoy courgettes in their own right.

Many of us enjoy growing our own Courgettes, but if left too long in the soil, they will grow huge and bloated with water. While these green monsters might look magnificent, the best tasting courgettes are the shorter, slim ones.

If you’re already living the LCHF lifestyle, you will know that courgettes are low in carbs, just 2g. carb per 100g, and they are probably high up on your must buy shopping (or growing) list. They may not pack the nutritional punch of other green vegetables (broccoli, kale etc.) but they do contain significant levels of potassium to control blood pressure and vitamin C to boost your immune system.

The courgette’s thin dark skin is high in soluble fibre, which slows digestion and stabilises blood sugar levels – potentially getting rid of those pesky mid-afternoon sweet cravings. Soluble fibre can also prevent constipation and help with those horrible IBS symptoms so many of us endure.

You can buy courgettes from most big supermarkets as well as small farmers markets (when in season). Many prefer to buy locally sourced courgettes as supermarkets can of course ship vegetables thousands of miles despite them being in season a few minutes down the road, but how and where you buy is always a personal choice.

Now – how to prepare courgettes? Try not to cook courgettes with too much water as they can go quite soggy. The best way to cook them is to get a good crunch. Slice them in thin chip shapes, place them on foil and drizzle with extra virgin olive oil and a sprinkling of salt, spices and herbs, then place under the grill until golden. You can eat these as a snack, or with a salad. Alternatively, you can roast courgettes up with a selection of other vegetables to enjoy with classic meat and buttery mashed swede. Or you can make Greek style fritters on the BBQ with lots of chopped dill.

Courgettes keep well in the fridge, but don’t leave them too long or they’ll develop a slightly bitter taste.

More information here, with a lovely Courgette / Zucchini Fries recipe here.

Some text taken from this resource here

For help with weight/measurement conversion see here

We bring a variety of recipe ideas and articles to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan