I’m no food blogger, but I have to share my favorite breakfast for a Saturday morning.
It emerged from an extreme laziness and lack of ingredients in combination with mild hunger and boredom.
So here’s how you do it.
Ingredients: 2 servings (4 fritters)
1 medium zucchini
2 tbsp potato flour (or wheat flour)
1/2 tbsp smoked paprika
2 tbsp coconut oil (or vegetable oil)
Put oil in a frying pan and heat on med-high.
Shred the zucchini and in a large bowl, and mix all the ingredients together.
I used potato flour to make them crispy when they fry, but normal flour will do the same thing. You can also make them without flour but they won’t crisp or brown as much.
When the oil is hot, spoon a fist-sized amount of the batter into the pan. You can do 2 fritters at a time. When the edges have browned, flip them over and fry for about 2 more minutes or until you’re happy.
Serve with goat cheese and salsa, and some slices of avocado if you have some (I wish I did).